Directions:
- Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.
- Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
- Puree the soup in a blender or food processor and return to the pot.
- Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
- Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.59 Kcal (764 kJ) | ||
| Calories from fat | 54.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 964.14mg | 40% | |
| Potassium | 1126.77mg | 24% | |
| Total Carbs | 26.6g | 9% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 97.1mg | 162% | |
| Iron | 2.6mg | 14% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 35.48 Kcal (149 kJ) | ||
| Calories from fat | 10.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 9% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 187.33mg | 40% | |
| Potassium | 218.93mg | 24% | |
| Total Carbs | 5.17g | 9% | |
| Sugars | 1.23g | 25% | |
| Dietary Fiber | 1.08g | 22% | |
| Protein | 1.68g | 17% | |
| Vitamin C | 18.9mg | 162% | |
| Iron | 0.5mg | 14% | |
| Calcium | 17.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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