28 Dec Indian-Spiced Cream of Cauliflower Soup
Servings: 6
Estimated Total Prep Time: 20 minutes
NUTRITIONAL INFO (per serving)
Calories: 525
Total Protein: 27 grams
Total Carbs: 70 grams
Total Fat: 17 grams
Saturated Fat: 5 grams
Total Fiber: 11 grams
INGREDIENTS
1 large head cauliflower, broken into small pieces
20 baby carrots, diced
2 cups chicken broth
3 tbsp butter spread (choose trans fat-free brand, such as Smart Balance)
½ large chopped onion
3 tbsp flour
3 cups evaporated nonfat milk
Salt and pepper
2 tbsp curry powder
2 tbsp turmeric powder
4 tbsp sour cream
4 oz seasoned croutons
PREPARATION
Add cauliflower and carrots to chicken broth. Simmer until tender, about 10 minutes. Mash the cauliflower and carrots into smaller pieces. Turn off heat and let sit.
Melt butter spread in a saucepan, add onion and sauté in until golden. Add flour and cook over low heat until paste forms. Add evaporated milk and stir over medium heat until thickened. Add salt, pepper, turmeric, and curry powder to taste. Add the cream sauce to the cauliflower mixture, and simmer and stir until well blended.
Divide into four equal portions (about 2 cups soup each). Serve in bowl with 1 tbsp sour cream in the middle and 1 oz croutons on top.