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fleur-de-lis

Recipe December 2017

Rustic Curry Cauliflower Soup

Got leftover garbanzo beans? They add a hearty taste, plus more protein and fiber.

fleur-de-lis

Rustic Curry Cauliflower Soup

Serves: 6 cups

Ingredients

  • 2 Tbsp olive oil
  • 1 cup thinly sliced leek (white and light green parts)
  • 2 Tbsp curry powder
  • ½ tsp turmeric (optional)
  • ½ tsp salt
  • 1 head cauliflower trimmed and chopped (about 2 cups)
  • ½ cup cooked garbanzo beans
  • 1 cup lite coconut milk
  • 3 cups low-sodium chicken broth
  • Garnish options: 1/3 cup chopped cilantro, lime wedges, plain yogurt, toasted pumpkin seeds

Method

1. Heat olive oil and sauté the leek, curry, turmeric, and salt until leeks are softened, about 5 minutes.
2. Add cauliflower, garbanzo beans, coconut milk and broth. Bring to a low boil and simmer until cauliflower is very
tender, about 15 minutes.
3. Cool slightly and puree in a blender. The consistency should be just a little chunky. Reheat before serving.
4. Serve with a plate of garnishes.

Per cup: 101 calories, 5g protein, 9g carbohydrates (3g fiber), 9g fat (3g sat fat, 5g mono/poly), 283mg sodium

Seasoned Cook

Double the recipe and freeze half for another meal.

CHI St. Vincent