Curried Cauliflower Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head cauliflower, chopped3 carrots, sliced1 red bell pepper1 green bell pepper1 onion1 cup coconut milk (light)Approx 4 cups water (you could use chicken broth for more flavor)1 tbsp Olive OilCurry powder (to taste--I like lots!!)Garam Masala powdered spice (to taste, I like lots too!!)Salt and pepper to taste
Roughly chop and saute onion, red and green bell peppers and sautee' in olive oil. I add the curry after a couple of minutes. Chop the cauliflower into large and small pieces. Put the water (or stock) in a pot and add the cauliflower. Boil until the cauliflower is soft. Put the large pieces of cauliflower in the blender along with the water. Save back some of the smaller cauliflower for texture. Blend the cauliflower and water until smooth and then add the coconut milk. Return the mixture to the cauliflower that was reserved. Put in the curry, garam masala carrots, peppers and onions. Simmer until the carrots are soft. Add salt and pepper if desired.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RUNNINGAL425.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RUNNINGAL425.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 408.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 5.8 g
- Protein: 3.9 g
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