Curry Fish Soup

Name: Curry Fish Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 T olive oil; 1 C onion chopped; 1 C bell pepper chopped; 1 jalapeno chopped (I leave the seeds in but they can be removed for a milder soup); 1 1/2 C zucchini chopped; 1 can (14.5 oz) diced tomatoes; 4 C fit & active chicken broth; 1 C fit & active plain nonfat yogurt; 3 t curry powder; 1/2 t cumin ground; 1/4 t salt; 1 lb flounder (or other white fish) cut into 1 pieces

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 T olive oil1 C onion, chopped1 C bell pepper, chopped1 jalapeno, chopped (I leave the seeds in, but they can be removed for a milder soup)1 1/2 C zucchini, chopped1 can (14.5 oz) diced tomatoes4 C fit & active chicken broth1 C fit & active plain nonfat yogurt3 t curry powder1/2 t cumin, ground1/4 t salt1 lb flounder (or other white fish), cut into 1" pieces

Directions

Heat oil in soup pot on med-high heat. Add onion, garlic, bell pepper, and jalapeno pepper. Saute until tender. Add zucchini, tomatoes, chicken broth, fish, curry powder, cumin, salt and yogurt. Stir. Cook on med-high 10 minutes. Simmer for 10 minutes. Enjoy. Makes 10 1-cup servings as a side or 5 2-cup servings for a meal. Nutritional information based on 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MAMA23GRLZ1BOY.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 100.5
Total Fat: 2.3 g
Cholesterol: 31.3 mg
Sodium: 376.3 mg
Total Carbs: 6.8 g
Dietary Fiber: 1.3 g
Protein: 13.2 g

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