Thai style cauliflower mushroom soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 78.2
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.3 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.9 g

View full nutritional breakdown of Thai style cauliflower mushroom soup calories by ingredient
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A vegetarian soup with a thai twist. A vegetarian soup with a thai twist.
Number of Servings: 16


    Cauliflower, raw, 1 head
    Mushrooms, fresh, 5 cup, cut up
    Yellow Peppers (bell peppers) diced
    Peppers, sweet, red, fresh, diced
    Celery, raw, 2 stalk, chopped
    McCormick California Style Minced Garlic, 3 tsp
    Coconut Milk, 1 can
    Palak's Vindaloo Curry Paste, 1 tbsp
    Vegetable base bouillon, 4 tsp
    olive oil


Cut up cauliflower and steam until slightly soft, then transfer to a baking dish with a little olive oil and roast for 30 minutes at 375F. Meanwhile, cut up peppers and celery and saute' in olive oil until soft in a soup pot. Also, cut up the mushrooms and saute in another pan until cooked, then transfer to soup pot. When the cauliflower is done, chop about half of it finely, and add all to soup pot. Bring the volume up to 8 quarts with water. Add vegetable base to taste. Add 1 tsp or more of Vindaloo curry paste to your desired level of spice. Add can of coconut milk. Heat to near-boiling and serve.
Makes 16 -1 cup servings at 78 calories each.

Number of Servings: 16

Recipe submitted by SparkPeople user PALCON.

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