Serves: 4
Total Calories: 373

2 tablespoons macadamia nuts oil
1 medium yellow Spanish onion finely chopped (1 cup)
2 cloves garlic finely chopped
1 cup yellow split peas
2 medium yellow squash chopped fine
1 large yellow bell pepper chopped fine
1 tablespoon prepackaged chicken or vegetable soup mix dissolved in 1 qyuart of water or same smount of fat free vegetable or chicken broth
2 teaspoons sweet yellow curry powder or turmeric

1. Sauté onions in oil until they are translucent.
2. Add garlic and cook another 2 minutes.
3. Add split peas, squash, and bell pepper and sauté an additional 2 minutes.
4. Pour in vegetable broth (or chicken soup base) and curry powder (or turmeric) and cook for 40 minutes or until split peas are done.
5. Purée soup in a food processor.

Note : Edible, fresh squash blossoms are great to top this soup, although they made be scarce during fall months.

Nutritional Facts:

Serves: 4
Total Calories: 373
Calories from Fat: 0

More Recipes from the 7 Color Cuisine Cookbook:
Daily Menu Modules
Super Salad Savvy
Super Salad Savvy Suggestions
Sample Shopping List (weekly amounts per person)
Main Course Magic
The Classic Entree Plan
Macadamia Nut Encrusted Cod
Blackberry Pear Salad with Lime Ginger Dressing
Steamed Brown Rice
Main Course Plan
Hungarian Red Soup
Belgian Endive, Kiwi, and Orange Salad
Yellow Curry Soup
Zesty Green Soup
Winter White Soup
7 Color Minestrone
Breakfast and Lunch Modules
Snacks
Menu Plans, Shopping, Lists, and Recipes
The Familiar Planner Format: Week and Day at a Glance