lower - fat curried squash cauliflower soup

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Curried Squash Cauliflower Soup

 

Recipe By :TriColor Diet by Martin Katahan

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 head cauliflower -- coarsely chopped

1 large onion -- chopped

4 cups bouillon -- divided

2 cups cooked butternut or acorn squash -- pureed

1 teaspoon salt

2 teaspoons turmeric

1 teaspoon coriander

1 teaspoon chili powder

1 teaspoon ginger

1 teaspoon thyme

1/2 teaspoon cumin

ground black pepper -- to taste

 

1. Put the oil in a 6-quart pot. Add the cauliflower and braise over low heat,

partly covered, for about 5 minutes.

 

2. With a slotted spoon, lift the cauliflower into a bowl and set aside.

 

3. Add the onion to the pot and braise until translucent.

 

4. Add 2 cups of the bouillon and simmer, covered, for 15 minutes.

 

5. Lift the onion out with a slotted spoon and puree in a food processor or

blender.

 

6. Return the onion to the broth.

 

7. Add the remaining bouillon and the cauliflower, squash, and spices.

 

8. Simmer, covered, for about 30 minutes or until the cauliflower is tender.

 

9. Correct the seasonings and serve.

 

Description:

" lowfat "

Copyright:

" © 1996 Katahn Associates ISBN039303920X "

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Per Serving (excluding unknown items): 176 Calories; 7g Fat (36.6% calories from

fat); 5g Protein; 24g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1450mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This is one of our unusual soups. It may seem like a strange concoction,

but give it a try. It's been a great success with our tasters and at our dinner

parties. Freezing will not harm the flavor, and when we make it for ourselves we

store half in the freezer for future occasions.

 

Nutr. Assoc. : 0 0 0 5451 904644 0 0 0 0 0 0 0 0

 

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