Soup With Curry

Name: Soup With Curry
Ingredients: Cooking spray; 1 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped carrot; 1 (16-ounce) package frozen cauliflower florets, thawed; 1 (14.5-ounce) can fat-free, less-sodium chicken broth; 1/2 teaspoon curry powder; 1/4 teaspoon pepper; 2 cups fat-free milk, divided; 3/4 teaspoon salt; 2 tablespoons light butter; Celery leaves (optional)

12 ingredients

4 steps

Ingredients

Cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (16-ounce) package frozen cauliflower florets, thawed
1 (14.5-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon curry powder
1/4 teaspoon pepper
2 cups fat-free milk, divided
3/4 teaspoon salt
2 tablespoons light butter
Celery leaves (optional)

Directions

1

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.
2

Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.
3

Remove from heat; stir in 1 cup milk. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.
4

Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; add butter, stirring until melted. Garnish with celery leaves, if desired.