Curried Cauliflower Soup with Chutney & Cashews

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curried Cauliflower Soup with Chutney & Cashews calories by ingredient


Introduction

from Robin Robertson's Fresh from the Vegetarian Slow Cooker
http://www.amazon.com/Fresh-Vege
tarian-Slow-Cooker-Recipes/dp/15583225
66/ref=sr_1_2?ie=UTF8&s=books&qid=1237
487062&sr=1-2 from Robin Robertson's Fresh from the Vegetarian Slow Cooker
http://www.amazon.com/Fresh-Vege
tarian-Slow-Cooker-Recipes/dp/15583225
66/ref=sr_1_2?ie=UTF8&s=books&qid=1237
487062&sr=1-2
Number of Servings: 6

Ingredients

    1 TBSP coconut oil
    1 medium onion, chopped
    1 small carrot, chopped
    2 tsps curry powder or paste
    1 medium sized head of cauliflower, trimmed & chopped
    1 medium Yukon Gold potato, peeled & diced
    6 cups vegetable stock
    1/4 mango chutney
    1/4 cup roasted cashews
    1 TBSP minced fresh parsley leaves
    salt

Directions

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.