Soup With Curry

Oxmoor House
Fresh cauliflower may be substituted for frozen. Simply steam 1 pound of fresh cauliflower florets before they're added in Step #2.
6 servings (serving size: 1 cup)


+ Add To Shopping List
Cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (16-ounce) package frozen cauliflower florets, thawed
1 (14.5-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon curry powder
1/4 teaspoon pepper
2 cups fat-free milk, divided
3/4 teaspoon salt
2 tablespoons light butter
Celery leaves (optional)


Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.

Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.

Remove from heat; stir in 1 cup milk. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.

Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; add butter, stirring until melted. Garnish with celery leaves, if desired.

Created date

March 2010

Nutritional Information

Calories 85
Fat 2.5 g
Satfat 1.5 g
Protein 6.1 g
Carbohydrate 11.7 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 577 mg
Caloriesfromfat 24 %
Fiber 2.8 g
Calcium 131 mg