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Curried Vegetable Soup
Ingredients
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3
cups cauliflower florets
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1
14 ounce can unsweetened coconut milk
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1
14 ounce can vegetable or chicken broth
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1
tablespoon curry powder
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1/4
cup chopped fresh cilantro
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2
cups frozen baby peas-vegetable blend
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2
pita bread rounds, cut into wedges (optional)
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1
tablespoon olive oil (optional)
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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,
- Calories 138,
- Protein (gm) 3,
- Carbohydrate (gm) 19,
- Fat, total (gm) 6,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 6,
- Vitamin A (IU) 1652,
- Vitamin 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 (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Very fast and easy to make. I would add some lentils to it for some added depth to it. A bit bland, so I would season with a little salt and pepper next time. Cumin would be nice as well.
12/15/2009 01:38:08 PM Report Abuse