Ingredients
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3 cup cauliflower florets
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1 14 ounce can unsweetened coconut milk
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1 14 ounce can vegetable or chicken broth
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1 tablespoon curry powder
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¼ cup chopped fresh cilantro
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2 cup frozen baby peas and vegetable blend
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¼ teaspoon salt
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crushed red pepper (optional)
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fresh cilantro sprigs (optional)
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1 recipe Curry Pita Crisps (optional)
Curry Pita Crisps
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2 pita bread rounds
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1 tablespoon olive oil
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¼ teaspoon curry powder
Directions
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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.
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Ladle soup into four bowls. If desired, garnish with crushed red pepper and/or cilantro sprigs and serve with plain pita wedges or Curry Pita Crisps. Makes 4 servings.
Curry Pita Crisps
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Preheat broiler. Cut pita bread rounds into wedges. Place on a large baking sheet. Brush both sides of wedges with olive oil and sprinkle with curry powder. Broil 3 to 4 inches from heat about 4 minutes or until golden, turning once halfway through broiling.
Nutrition Facts (per serving)
| 138 | Calories |
| 6g | Fat |
| 19g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 4g | 20% |
| Sodium 620mg | 27% |
| Total Carbohydrate 19g | 7% |
| Total Sugars 6g | |
| Protein 3g | 6% |
| Vitamin C 41.9mg | 47% |
| Calcium 30.3mg | 2% |
| Iron 2.2mg | 12% |
| Potassium 271mg | 6% |
| Folate, total 52.4mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.