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Curried Cauliflower Soup with Parsley Cream
Source: dLife

Creamy cauliflower soup flavored with curry and parsley sour cream.

Rating:
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 73.0
Total Carbs 10.6 g
Dietary Fiber 2.2 g
Sugars 2.6 g
Total Fat 1.8 g
Saturated Fat 1.0 g
Unsaturated Fat 0.1 g
Potassium 420.2 mg
Protein 4.0 g
Sodium 412.3 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients


0 1/2 tsp  olive oil
0 1/2 cup  fresh chopped celery
1 each  large onion
0 1/2 tsp  curry powder
1 pinch  salt
1 tsp  black pepper
1 each  small potatoes
40 oz  fresh cauliflower florets
1 quart  low sodium chicken broth
1 tbsp  bay leaf
0 1/4 cup  chopped parsley
3 tbsp  sour cream
Directions
  1. In large saucepan, heat olive oilover low-medium heat. Add celery, onion, curry powder, salt, and pepper. Cook for 10 minutes.
  2. Add potato, bay leaf and broth. Bring to boil quickly over high heat.
  3. Lower heat and simmer until vegetables are tender, about 15 minutes.
  4. Add cauliflower and simmer until just tender, about 5 to 7 minutes.
  5. In separate bowl, blend parsley and sour cream. Set aside.
  6. Remove bay leaf and place soup in blender. Process until smooth. Strain.
  7. Adjust salt and pepper to taste.
  8. Ladle soup into serving bowls. Serve with dollop of parsley cream.

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