Curried Vegetable Soup - Vegan

By jacewildman

Ingredients

• MY ADDITIONS:
• 3 cups cauliflower florets (break into small pieces)
• 1 14-oz. can unsweetened coconut milk
• 1 14-oz. can vegetable broth
• 1 Tbsp. curry powder
• 1/4 cup chopped fresh cilantro
• 2 cups frozen baby peas-vegetable blend
• 2 pita bread rounds, cut into wedges (optional)
• 1 Tbsp. olive oil (optional)
• Fresh cilantro sprigs and crushed red pepper (optional)
• 1 tsp salt, to taste
• 1 carrot, shredded

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro

2. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender.
(NOTE: I added shredded carrot)

3. Stir in frozen vegetable blend (or frozen peas). Cook, uncovered, until heated through. Season with 1/4 teaspoon salt. (NOTE: I used about 1 t. salt)

4. Serve soup with pita wedges. Sprinkle with cilantro.