Curried Vegetable Soup

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Found this in a Better Homes & Garden magazine recently, and made it yesterday. Loved it and will make again (and again). Served with naan bread.

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  • 4

Ingredients

  • MY ADDITIONS:
  • Ingredients
  • 3 cups cauliflower florets (break into small pieces)
  • 1 14-oz. can unsweetened coconut milk
  • 1 14-oz. can vegetable or chicken 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)
  • 1/2 t. crushed red pepper (added to stock)
  • 1 jalapeno, sliced thin (if you like heat)
  • 1 t. salt (to taste)
  • 1 carrot, shredded PLUS sliced red pepper (if you can't find the peas-vegetable blend and only use frozen peas)

Preparation

Step 1

In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro
(NOTE: I added 1/2 t. crushed red pepper)

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 and sliced red pepper)

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)

Serve soup with pita wedges. Sprinkle with cilantro and crushed red pepper flakes.

Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servingsCalories138, Total Fat (g)6, Saturated Fat (g)4, Sodium (mg)620, Carbohydrate (g)19, Total Sugar (g)6, Fiber (g)4, Protein (g)3, Vitamin C (DV%)71, Calcium (DV%)3, Iron (DV%)12, Percent Daily Values are based on a 2,000 calorie diet

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