Curried Cauliflower Soup

[Guest guest]

This recipe came from January's issue of the Vegetarian Times. It is

a very delicious soup.

 

I will give you the recipe as it appeared. To make this low fat I

omitted the two Tbs. olive oil and sauted the onion in vegetable

broth.

 

Serving Size: 6

 

2 Tbs. Olive oil (I omitted this)

1 small onion, chopped (1 cup)

1 medium tart apple - Granny smith - peeled and chopped (1 cup)

1 Tbs. curry powder

1 clove garlic, sliced (1 tsp)

1 large head cauliflower, chopped into 1 inch pieces (6 cups)

4 cups low-sodium vegetable broth

1 tsp. honey or agave nectar

1 tsp. rice wine vinegar

 

1. Heat oil in a large pot over medium high heat. Add onion, and

sute 5 - 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, then blend in food processor or blender until smooth.

Stir in honey, and vinegar, and season with salt, if desired.

 

PER SERVING: 104 CAL; 2 G PROT; 5 G TOTAL FAT (0.5 G SAT FAT); 14 G

CARB; 0 MG CHOL; 304 MG SOD 4 G FIBER; 8 G SUGAR.