Curried Vegetable Soup

Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.

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18 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Curried Vegetable Soup
Ingredients
3
cups cauliflower florets
1
14 ounce can unsweetened coconut milk
1
14 ounce can vegetable or chicken broth
1
tablespoon curry powder
1/4
cup chopped fresh cilantro
2
cups frozen baby peas-vegetable blend
2
pita bread rounds, cut into wedges (optional)
1
tablespoon olive oil (optional)
 
Fresh cilantro sprigs and crushed red pepper (optional)
Directions
  1. Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
  2. Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
Nutrition Facts (Curried Vegetable Soup)
    Per serving:
  • 138 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 620 mg sodium,
  • 19 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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