- make this recipe
- user reviews ()
- Nonstick cooking spray
- 1/2 cup coarsely chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 32 ounce carton reduced-sodium chicken broth
- 1/2 of a head cauliflower (14 ounces), cut up
- 2 cups peeled and cubed Yukon gold or red potatoes (2 medium)
- 1/2 cup chopped carrot (1 medium)
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons garam masala (or 3/4 teaspoon curry powder and 3/4 teaspoon ground cumin)
- 1/2 cup plain fat-free or low-fat yogurt
- Salt
- Cayenne pepper
- Snipped fresh chives or Italian (flat-leaf) parsley (optional)
1. Lightly coat a large saucepan with cooking spray; heat saucepan over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring frequently.
2. Stir in broth, cauliflower, potatoes, carrot, ginger, and garam masala. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until vegetables are tender; cool slightly.
3. Transfer vegetable mixture, half at a time, to a blender or food processor. Cover and blend or process until nearly smooth. Return pureed mixture to saucepan. Stir in yogurt; heat through (do not boil).
4. Season to taste with salt and cayenne pepper. If desired, garnish each serving with chives.
- Servings Per Recipe 6,
- cal. (kcal) 85,
- carb. (g) 16,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 6,
- vit. A (IU) 1652,
- vit. C (mg) 41,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 406,
- Potassium (mg) 500,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
