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Curried Vegetable Soup

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Start to Finish: 20 minutes
 
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Curried Vegetable Soup

Ingredients

  • 3  cups cauliflower florets
  • 1  14-oz. can unsweetened coconut milk
  • 1  14-oz. can vegetable or chicken broth
  • 1  Tbsp. curry powder
  • 1/4  cup chopped fresh cilantro
  • 2  cups frozen baby peas-vegetable blend
  • 2  pita bread rounds, cut into wedges (optional)
  • 1  Tbsp. 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

  • Calories 138,
  • Total Fat (g) 6,
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 620,
  • Carbohydrate (g) 19,
  • Total Sugar (g) 6,
  • Fiber (g) 4,
  • Protein (g) 3,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 71,
  • Calcium (DV%) 3,
  • Iron (DV%) 12,
  • Percent Daily Values are based on a 2,000 calorie diet

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