Curried Cauliflower Soup

from: Vegetarian Times, January 2009
serves 6


2 tbsp olive oil
1 small onion, chopped
1 medium tart apple, such as Granny Smith, peeled, cored and coarsely chopped
1 tbsp curry powder
1 clove garlic, sliced
1 large head cauliflower, chopped into 1-inch pieces
4 cups low-sodium vegetable broth
1 tsp agave nectar
1 tsp rice wine vinegar

1. Heat oil in large pot over medium-high heat. Add onion and saute 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder and garlic and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth and bring to a simmer. Cover, reduce heat to medium-low and simmer 20 minutes. Cool 20 minutes and then blend until smooth. Stir in agave nectar and vinegar. Salt and pepper if desired.

Nutritional Data
104 calories
2 grams protein
5 grams total fat (.5 gram saturated fat)
14 grams carbohydrates
0 mg cholesterol
304 mg sodium
4 grams fiber
8 grams sugar

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