Contributed by Healthy Recipes For diabetic Friends Y-Group

  • Source: The Diabetes Food and Nutrition Bible by Hope Warshaw
  • Yield: 4 Servings

Ingredients Edit

Directions Edit

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

Nutritional information Edit

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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