Cauliflower Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T. olive oil2 tsp. minced garlic1 medium sweet onion, diced1 T. hot curry powder1 (16 oz.) bag frozen cauliflower2 (14 oz.) cans Swanson's Natural Goodness chicken broth (33% less sodium) 1 to 2 cups water
Saute garlic and onion in olive oil a few minutes, until onion begins to soften. Add curry powder and stir for about a minute. Add cauliflower and stir. Stir in broth and water. When soup begins to boil, reduce heat and simmer about 15-20 minutes until cauliflower is soft. Let soup cool a few minutes, very carefully process about 2/3 of the soup in small batches in the blender, then return to the pot, or use an immersion blender to process until mostly creamy, but with some veggie chunks remaining. Optional: garnish with plain yogurt, coarse ground black pepper, and cilantro. Makes six servings. Great served with naan (bread).
Nutritional Info Amount Per Serving
- Calories: 77.9
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 399.1 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
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