Diabetes Forecast February 2005

Recipe of the Month

Curried Cauliflower Soup

4 servings/serving size: 1¼ cups
Preparation time: 15 minutes
Cooking time: 23 minutes

2 tsp. canola oil
1 small onion, diced
2 cloves garlic, minced
¾ tsp. curry powder
¾ lb. cauliflower florets, coarsely chopped
1 medium russet potato, peeled and diced
2 cups 1 percent milk
2 cups fat-free, reduced-sodium chicken broth
Salt and pepper to taste

1. Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the curry powder and sauté for 30 seconds.
2. Add the cauliflower and potato to the pan. Add the milk and broth and lower the heat to simmer. Cook partially covered on low for 20 minutes.
3. Transfer the contents of the stockpot to a blender (in two batches if necessary). Puree the soup until smooth. Season with salt and pepper.

Nutrition Facts