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    You are in: Home / Recipes / Curried Vegetable-Rice Soup Recipe
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    Curried Vegetable-Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    the_cookie_lady's Note:

    From Cooking Light's 1991 Annual Cookbook. This is a healthy recipe. Includes yellow squash, onion, carrots, broccoli, etc.

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    Ingredients:

    Serves: 4

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Coat a dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add squash, onion, carrot and garlic; sauté until vegetables are crips-tender.
    2. 2
      Stir in water, bouillon, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.
    3. 3
      Add broccoli, cauliflower and rice. Cover and cook an additional 25 to 30 minutes or until rice is tender. Ladle soup into individual bowls.

    Ratings & Reviews:

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    Nutritional Facts for Curried Vegetable-Rice Soup

    Serving Size: 1 (535 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 139.9
     
    Calories from Fat 17
    12%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.1 mg
    0%
    Sodium 317.0 mg
    13%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 2.7 g
    10%
    Sugars 3.5 g
    14%
    Protein 3.9 g
    7%

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