Spicy Cauliflower Soup w/ Green Chili Swirl
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 147.7
- Total Fat: 6.6 g
- Cholesterol: 8.4 mg
- Sodium: 2,453.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 7.8 g
- Protein: 6.4 g
View full nutritional breakdown of Spicy Cauliflower Soup w/ Green Chili Swirl calories by ingredient
Number of Servings: 4
Ingredients
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Ingredients:
1 head of cauliflower, cut into florets (6 cups)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 onions, sliced thick
2 1/2 teaspoons curry powder
2 cups low-sodium chicken stock
2 cups water
1/2 teaspoon cayenne pepper
1 can (4 ounces) diced green chilies
1/4 cup reduced fat sour cream
1/4 cup fresh cilantro leaves
Directions
Combine green chilies; sour cream and cilantro in food processor or blender until smooth
Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 - 30 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
Stir ub 1/4 cup of green chili mixture
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste.
Top each of the servings with small dollop of remaining green chili mixture
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TKLASHAWNDA.
Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 - 30 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
Stir ub 1/4 cup of green chili mixture
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste.
Top each of the servings with small dollop of remaining green chili mixture
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TKLASHAWNDA.