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

Procedures

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

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