Recipes and Cooking Curried Vegetable Soup Be the first to rate & review! Bye-bye, boring vegetable soup. This spiffed-up variation takes just 25 minutes to make. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 cup cauliflower florets 1 14 ounce can unsweetened coconut milk 1 14 ounce can vegetable or chicken broth 1 tablespoon curry powder ¼ cup chopped fresh cilantro 2 cup frozen baby peas and vegetable blend ¼ teaspoon salt crushed red pepper (optional) fresh cilantro sprigs (optional) 1 recipe Curry Pita Crisps (optional) Curry Pita Crisps 2 pita bread rounds 1 tablespoon olive oil ¼ teaspoon curry powder Directions 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. Ladle soup into four bowls. If desired, garnish with crushed red pepper and/or cilantro sprigs and serve with plain pita wedges or Curry Pita Crisps. Makes 4 servings. Curry Pita Crisps Preheat broiler. Cut pita bread rounds into wedges. Place on a large baking sheet. Brush both sides of wedges with olive oil and sprinkle with curry powder. Broil 3 to 4 inches from heat about 4 minutes or until golden, turning once halfway through broiling. Rate it Print Nutrition Facts (per serving) 138 Calories 6g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 138 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Sodium 620mg 27% Total Carbohydrate 19g 7% Total Sugars 6g Protein 3g Vitamin C 41.9mg 210% Calcium 30.3mg 2% Iron 2.2mg 12% Potassium 271mg 6% Folate, total 52.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.