Carrot & Cauliflower & Chickpea Soup with Hot Curry
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 120.8
- Total Fat: 0.9 g
- Cholesterol: 1.7 mg
- Sodium: 539.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 7.1 g
- Protein: 7.4 g
View full nutritional breakdown of Carrot & Cauliflower & Chickpea Soup with Hot Curry calories by ingredient
Introduction
carrot and cauliflower soup with hot curry and low sodium chicken stock. Red bell pepper, onion and celery to taste. carrot and cauliflower soup with hot curry and low sodium chicken stock. Red bell pepper, onion and celery to taste.Number of Servings: 12
Ingredients
-
8 peeled carrots shredded in food processor
1 head cauliflower pre-blanched chopped in food processor
1 box chicken stock
1 can garbonzo beans
1 can white beans
chopped onion
1 diced red pepper
hot curry powder to taste
Tips
The soup is great hot or cold. Serve with garlic bread, or toast. I froze it in 1.5 cup serving for a quick brown bag lunch with a healthy sandwich and piece of fruit.
Directions
Saute onion, chopped red pepper and garlic until tender. Add stock, most of the shredded carrots. I had pre-blanced cauliflower in the fridg, chopped in food processor to thicken soup. Sautee chopped onions and red pepper, add chicken (or veggie) stock, add most of the grated carrots. Cook until tender, add chopped cauliflower, 1 can garbonzo beans, & 1 can canneli (white beans) and cook further. Use stick blender to puree (or blender). Add remaining shredded carrots for texture, add 1 - 2 cups diced celery. Add hot curry powder to taste. I did not add any salt as celery has natural salt.
Serving Size: 1-2 cups
Serving Size: 1-2 cups