Curried Cauliflower Soup

Curried Cauliflower Soup - 19g Carbs, 3g Fiber, 10g sugar

Yield: 4 Servings

From: The Diabetes Food And Nutrition Bible by Hope Warshaw


 * 2 Tsp canola oil
 * 1 Small Onion, Diced
 * 2 cloves garlic, Minced
 * 3/4 Tsp curry Powder
 * 3/4 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

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 (inTwo Batches if Necessary). Puree The Soup Until Smooth.Season With salt And pepper.

Nutrition Per Serving (about 1-1/4 Cups):
 * 140 Calories, 4g Fat, 5 mg Cholesterol, 330 mg Sodium,
 * 19g Carbs, 3g Dietary Fiber, 10g Sugars, 8g Protein

diabetic Exchanges: 1 1/2 Carbs, 1/2 Fat

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