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Ingredients
1 Medium tomato, diced
1/2 Cup roasted sweet red peppers, finely chopped
1/4 Cup red onions, finely chopped
1/4 Cup fresh basil, minced
1/4 Teaspoon freshly ground black pepper
1 Small head broccoli, separated into florets
4 Ounces carrots, cut into 1� pieces
1 (10 3/4 oz) Can cream of mushroom soup
1 Cup vegetable stock
1/4 Teaspoon curry powder
1/2 Cup nonfat yogurt
Instructions
In a small bowl, combine the tomatoes, red peppers, onions, basil and black pepper; set aside. Steam the broccoli and carrots for about 10 minutes, or until tender. Transfer to a food processor. Add the soup, stock and curry powder, process until smooth. Transfer to a 2 quart saucepan. Place over medium heat and stir constantly until bubbly. Remove from the heat and whisk in the yogurt. Serve topped with the pepper relish.