Ingredients
- 2 medium onions, chopped
- 2 Tbsp. canola oil
- 3 Tbsp. all-purpose flour
- 2 tsp. curry powder
- 3 cups reduced sodium chicken broth
- 1 cup diced red potatoes
- 1 celery rib, sliced
- 1/2 cup thinly sliced carrots
- 2 Tbsp. minced fresh parsley
- 1 1/2 tsp. minced fresh sage
- 2 cups of cubed cooked turkey
- 1 1/2 fat free half and half cream
- 1 package (9 ounces) fresh baby spinach, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
Directions
In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil; reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.
Stir in the turkey, half and half cream, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.
Source: A friend, Virginia
By Raymonde from North Bay, Ontario
Like ThriftyFun on Facebook
