Any combination of vegetables are cooked in a broth and thickened with skim milk and flour in this versatile, low-fat soup. (If you are feeling decadent, try some cream or half-and-half!)
1-tablespoon vegetable oil
1 clove garlic, minced
1 onion, chopped
1-tablespoon curry powder
4 cups chicken broth
4 cups cooked mixed vegetables
2 tablespoons all-purpose flour
2 cups non-fat milk
1 pinch salt and pepper to taste

1. Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender. Stir in curry and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring them to a boil. Simmer 20 minutes, or until tender.
2. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Serves 6