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Curried Cauliflower Soup

Source of Recipe

The Diabetes Food and Nutrition Bible - by Hope Warshaw

CURRIED CAULIFLOWER SOUP

Exchanges
WW Points
Yield: 4 servings

- 2 teaspoons canola oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 teaspoon curry powder
- 3/4 pound cauliflower florets, coarsely chopped
- 1 medium russet potato, peeled and diced
- 2 cups 1% milk
- 2 cups fat-free, reduced-sodium chicken broth
- Pepper to taste

In a stockpot over medium heat, heat the oil. Add the onion and garlic and saute for 2 minutes. Add the curry powder and saute for 30 seconds.

Add the cauliflower and potato to the pan. Add the milk and broth and lower the heat to simmer. Cook, partially covered on low for 20 minutes.

Transfer the contents of the stockpot to a blender (in two batches if necessary). Puree the soup until smooth. Season with pepper.

One 1-1/4 cup serving equals: Calories: 140, Fat: 4 g, Cholesterol: 5 mg, Sodium: 330 mg, Carbohydrate: 19 g, Fiber: 3 g, Sugars: 10 g, Protein: 8g ++++ Exchanges: 1-1/2 Carbohydrate, 1/2 Fat ++++ WWP: 3