Bye-bye, boring vegetable soup. This spiffed-up variation takes just 25 minutes to make.

Advertisement

Curried Vegetable Soup

Ingredients

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.

    Advertisement
  • 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.

Nutrition Facts (Curried Vegetable Soup)

138 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 620 mg sodium. 271 mg potassium; 19 g carbohydrates; 4 g fiber; 6 g sugar; 3 g protein; 1652 IU vitamin a; 42 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Curry Pita Crisps

Ingredients

Directions

  • 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.

    Advertisement

Reviews (1)

22 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
05/30/2013
Great basic soup recipe! With some alterations I made it went from blah to WOW. 1. Cube 3 cups of chicken (I used the breast meat of a rotisserie chicken) 2. Melt about 1.5 Tbsp of butter in frying pan, add chicken, season with seasoning salt and curry spice. (put a little more than you usually would- the chicken is what I used to season the soup) 3. Combine coconut milk and vegetable broth in pot with cauliflower and half the cilantro called for, add 1/8 tsp ground Cayenne Pepper, bring to a boil. Add chicken pieces and reduce heat- cooking until cauliflower is tender. 4. Add frozen veggie medley (if you can use fresh- it's so much better!) 5. Taste and add spices as needed. I added a little bit of lemon pepper. 6. Continue to simmer on low until veggies are cooked.