Photo of Skinny Veggie Curry Noodle Soup by WW

Skinny Veggie Curry Noodle Soup

1
1
1
Smartpoints value per serving
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy

Ingredients

cooking spray

1 spray(s)

uncooked carrot(s)

¼ cup(s), chopped

uncooked celery

¼ cup(s), chopped

uncooked onion(s)

1 cup(s), chopped

garlic clove(s)

1 medium clove(s), minced

minced ginger

½ tsp

curry powder

1 tsp

fat free chicken broth

2 cup(s)

uncooked zucchini

1 cup(s), diced

canned diced tomatoes

½ cup(s), drained

uncooked kale

2 cup(s), baby

Skinny Pasta Konjac noodles, noodle shape (WW endorsed)

1 bag(s), rinsed and drained

fresh lime juice

½ tsp

uncooked scallion(s)

2 tsp, chopped

cilantro

2 tsp, chopped

Instructions

  1. Spray a medium sized saucepan with cooking spray.
  2. Add carrot, celery, and onion and cook for 5-7 minutes, stirring frequently, until they soften.
  3. Add garlic, ginger and curry powder and cook 1 minute.
  4. Add broth, zucchini, and tomatoes and cook for 5 minutes or until zucchini is tender.
  5. Add kale and Skinny Noodles and cook for 3-5 minutes to heat through. Stir in lime juice and serve garnished with scallion and cilantro

Notes

Yields 4 cups – 2, 2 cup servings

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