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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)
- Servings Per Recipe 4,
- cal. (kcal) 138,
- Fat, total (g) 6,
- sat. fat (g) 4,
- carb. (g) 19,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 3,
- vit. A (IU) 1652,
- vit. C (mg) 42,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- sodium (mg) 620,
- Potassium (mg) 271,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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