Makes 6 cups

Ingredients

2 tablespoons olive oil
1 cup thinly sliced leek (white and light green parts)
2 tablespoons curry powder
½ teaspoon turmeric (optional)
½ teaspoon salt
1 head cauliflower trimmed and chopped (about 2 cups)
½ cup cooked garbanzo beans
1 cup lite coconut milk
3 cups low-sodium chicken broth
Garnish options: 1⁄3 cup chopped cilantro, lime wedges, plain yogurt, toasted pumpkin seeds

Sign Up for Piscataway Newsletter
Our newsletter delivers the local news that you can trust.

Steps

  1. Heat olive oil and sauté leek, curry powder, turmeric and salt until leeks are softened, about 5 minutes.
  2. Add cauliflower, garbanzo beans, coconut milk and broth. Bring to a low boil and simmer until cauliflower is very tender, about 15 minutes.
  3. Cool slightly and puree in a blender. The consistency should be just a little chunky. Reheat before serving.
  4. Serve with a plate of garnishes.

Helpful hint: Double the recipe and freeze half for another meal.

The material provided by HealthU is intended to be used as general information only and should not replace the advice of your physician. Always consult your physician for individual care.