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Wednesday, May 18 2016


3 - cups cauliflower florets
1 14 ounce can unsweetened coconut milk
1 - 14 ounce can vegetable or chicken broth
1 - tablespoon curry powder
1/4 - cup chopped fresh cilantro
2 - cups frozen baby peas-vegetable blend
2 - pita bread rounds, cut into wedges (optional)
1 -tablespoon olive oil (optional)
Fresh cilantro sprigs and crushed red pepper (optional)
Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
Nutrition Facts (Curried Vegetable Soup)
Per serving: 138 kcal cal., 6 g fat (4 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 620 mg sodium, 19 g carb., 4 g fiber, 6 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
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Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email

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