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from Debra's cookbook

Curried Vegetable Soup




  • 3 cups cauliflower florets
  • 1 14 ounce can unsweetened coconut milk
  • 1 14 ounce can vegetable or chicken broth
  • 1 tablespoon curry powder
  • 1/4 cup chopped fresh cilantro
  • 2 cups frozen baby peas-vegetable blend
  • 2 pita bread rounds, cut into wedges (optional)
  • 1 tablespoon olive oil (optional)
  • Fresh cilantro sprigs and crushed red pepper (optional)
  • Preparation:
    1. Directions
    2. Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
    3. Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
    4. PIN

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