Curried Wild Rice, Squash and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 shallot, diced2 cups chopped cauliflower4 medium yellow summer squash, diced 2 garlic bulbs (yes, 2 whole ones!) minced1 tbsp yellow curry powder1/2 tsp cumin1/2 tsp cinnamon1 tsp fresh-grated ginger2 cups vegetable stock 3 cups water 1 (29-oz) can whole tomatoes, chopped 1 cup cooked wild rice
In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.
Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
Add the stock and water, stirring well to dislodge the cooked bits from the pan.
Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
Stir in the wild rice and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
Add the stock and water, stirring well to dislodge the cooked bits from the pan.
Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
Stir in the wild rice and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 195.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 766.8 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 6.9 g
- Protein: 9.5 g
Member Reviews