Curried Cauliflower Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 105.3
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,264.8 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Curried Cauliflower Soup calories by ingredient
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Number of Servings: 4


    1 Tbs extra virgin olive oil
    1 1/2 cups onion, halved and sliced
    1 tsp curry powder (add more if you prefer)
    4 cups vegetable broth
    4 cups cauliflowerettes, chopped
    1/2 tsp salt
    2 cups water
    2 cups zucchini, shredded (about 2 small)


Heat the oil in a 4-5 quart pot over medium heat. Add the onions and curry powder. Cover and cook four minutes, stirring occasionally.

Add the broth, cauliflower, salt, and 2 cups water to the pot. Bring the soup to a simmer, stirring occasionally. Cover and simmer 15 min, stirring occasionally.

Puree the soup in a blender or food processor and return to the pot.

Reserve 2 Tbs of the zucchini. Stir the rest of the zucchini into the soup and reheat.

Ladle the soup into 4 bowls and garnish with the remaining zucchini.

Makes 4 servings of 1 1/2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user AURIANNE67.

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