Try this Vegetarian Cauliflower Curry Soup recipe, or contribute your own.
Suggest a better descriptionSaute garlic, celery, and onion in butter or olive oil for five minutes, or until onions begin to soften.
Add in curry and stir. Then add diced cauliflower and stir. Pour in broth, cover, and reduce heat.
Simmer for about 25 minutes or until cauliflower is soft.
Blend soup on small batches until somewhat smooth. Leave some of the soup unblended for a little texture.
Serve with a dollop of plain yogurt, a sprinkle of black pepper, or a sprig of cilantro.
Use less curry powder for milder soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 107 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1076mg | 37 % | |
Potassium 544.1mg | 14 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 10.2g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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