Curried Vegetable Soup ~ very healthy..

I found this little soup in my Better Homes & Gardens magazine this month.  I fell for how easy it is to make, just 20 minutes.  Easy, right up my alley.  And yes, it's done in a snap.  But, although I love soup and anything made with coconut milk, I found it just a little blah.  Nothing I can put my finger on, except that it needs something more.  So the next time I make it, I'll add some chopped garlic, fresh ginger and a little chopped jalepeno.  And I will make it again.  It has great potential. 

Like I said, it's a great week night meal, love that it's healthy too.  Oh, the bread is a great addition, so be sure to make it to enjoy with this little soup, it's yummy.

I did change one thing when I made this dish.  I added the coconut milk, chicken stock, curry powder and cauliflower first and let the cauliflower cook.  I then used my immersion blender and blended it to a small chunk, rather than leave the florets whole.  I liked it that way and I'll repeat it when I make this little soup again.

Curried Vegetable Soup

Makes: 4 servings

Start to Finish: 20 minutes

 

Ingredients

• 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 (I used peas, carrots, corn and green bean blend)
• 2
  pita bread rounds, cut into wedges (optional)
• 1
  tablespoon olive oil (optional)
• Fresh cilantro sprigs and crushed red pepper (optional)
•  

Directions

 

1. 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.

2. 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)

• Servings Per Recipe 4,
• Calories 138,