Curried Cauliflower Soup
ingredients
2 tsp canola oil
1 small onion, diced
2 cloves garlic, minced
3/4 tsp curry powder
3/4 pound cauliflower florets, coarsely chopped
1 medium russet potato, peeled and diced
2 cups 1-percent milk
2 cups fat free, reduced sodium chicken broth
Salt and pepper to taste
preparation
4 servings
Preparation time: 15 minutes
Cook time: 23 minutes
1. Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the curry powder and sauté for 30 seconds.
2. Add the cauliflower and potato to the pan. Add the milk and broth and lower the heat to simmer. Cook partially covered on low for 20 minutes.
3. Transfer the contents of the stockpot to a blender (in two batches if necessary). Puree the soup until smooth. Season with salt and pepper.
nutrition
Serving size: 1 1/4 cups
Carbohydrate Exchanges: 1.5
Fat Exchanges: 0.5
Amount Per Serving
Calories: 140
Calories From Fat: 35
Total Fat: 4 grams
Saturated Fat: 1 gram
Cholesterol: 5 milligrams
Sodium: 330 milligrams
Carbohydrate: 19 grams
Dietary Fiber: 3 grams
Sugars: 10 grams
Protein: 8 grams
