Rustic Curry Cauliflower Soup

Makes 6 cups

Ingredients

2 Tablespoon olive oil
1 cup thinly sliced leek (white and light green parts)
2 Tablespoon curry powder
½ teaspoon turmeric (optional)
½ teaspoon 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: ¹/₃cup chopped cilantro, lime wedges, plain yogurt, toasted pumpkin seeds

Seasoned Cook: Double the recipe and freeze half for another meal.

Method

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

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

Chinese (Simplified)

Chinese (Traditional)

Kurdish (Kurmanji)

Myanmar (Burmese)

Scottish Gaelic