Curried Cauliflower Soup with Chutney & Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 TBSP coconut oil1 medium onion, chopped1 small carrot, chopped2 tsps curry powder or paste1 medium sized head of cauliflower, trimmed & chopped1 medium Yukon Gold potato, peeled & diced6 cups vegetable stock1/4 mango chutney1/4 cup roasted cashews1 TBSP minced fresh parsley leavessalt
1) heat oil in med skillet over med-high heat. Add onion & carrot, cover & cook about 5min until softened. Add curry powder & stir to coat.
2) transfer onion mix to slow cooker. Add cauliflower, potato & stock. Season with salt, cover & let cook on low for 6 hours.
3) Add the chutney & working in batches, puree the soup in blender/food processor or use an immersion blender to puree right in cooker. Taste & adjust seasonings as necessary. Serve garnished with sprinkling of cashews & parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNI329.
2) transfer onion mix to slow cooker. Add cauliflower, potato & stock. Season with salt, cover & let cook on low for 6 hours.
3) Add the chutney & working in batches, puree the soup in blender/food processor or use an immersion blender to puree right in cooker. Taste & adjust seasonings as necessary. Serve garnished with sprinkling of cashews & parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNI329.
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,020.5 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.0 g
- Protein: 3.7 g
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