Curried Cauliflower Soup

Contributed by Healthy Recipes For diabetic Friends Y-Group
* Source: The Diabetes Food and Nutrition Bible by Hope Warshaw
* Yield: 4 Servings
== Ingredients ==
* 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% milk
* 2 cups fat-free, reduced-sodium chicken broth
* salt and pepper to taste
== Directions ==
# In a stockpot over medium heat, heat the oil.
# Add the onion and garlic and saute for 2 minutes.
# Add the curry powder and saute for 30 seconds.
# 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.
# Transfer the contents of the stockpot to a blender (in two batches if necessary).
# Puree the soup until smooth.
# Season with salt and pepper.
== Nutritional information ==
Per Serving (about 1¼ cups):
* 140 Calories | 4g fat | 5 mg cholesterol | 330 mg sodium | 19g carbs | 3g dietary fiber | 10g sugars | 8g protein
* Diabetic exchanges: 1½ carbs, ½ fat
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Category:Cauliflower Recipes
Category:Chicken stock and broth Recipes
Category:Curry Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Low-fat milk Recipes
Category:Onion Recipes
Category:Potato Recipes
Category:Russet potato Recipes
Category:Soup Recipes