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Curried Vegetable Soup


  • 3 cups cauliflower florets
  • 1 14-oz. can unsweetened coconut milk
  • 1 14-oz. can vegetable or chicken broth
  • 1 Tbsp. curry powder

  • 1/4 cup chopped fresh cilantro
  • 2 cups frozen baby peas-vegetable blend
  • 2 pita bread rounds, cut into wedges (optional)
  • 1 Tbsp. olive oil (optional)
  • Fresh cilantro sprigs and crushed red pepper (optional)


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.

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.


Calories 138,

Source: By Better Homes and Gardens

By LRP from LWL MA

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