Curry Cauliflower Soup

This week we have a great vegan, gluten-free soup recipe from our own Mara Schwartz!

Ingredients:

1 package extra firm tofu (drained)
1 cup chopped onion
1 Large cauliflower (about 28 oz)
1 tablespoon extra-virgin olive oil
2 tbsps curry powder
3 Cups vegetable stock
1 Cup so delicious coconut milk
3 tablespoons chopped cilantro

Directions:

1. Drain tofu and cut into 1 inch cubes and continue to let drain.  Chop onion and 1 large cauliflower.
2. Heat 1 tablespoon of olive oil in a large frying pan. Saute onion and cauliflower covered for 5 minutes.
3. Add the curry to the pan and heat for another couple of minutes.
4. Transfer onion and cauliflower to a stock pot.
5. Add vegetable stock and cook until cauliflower is soft.
6. Remove from heat, let cool a little, and blend with an immersion blender.
7. Return to heat and add coconut milk, chopped cilantro, tofu and salt and pepper to taste. Simmer for another 15 minutes.

Variation: Try adding ½ cup cooked quinoa to the soup; Yummy. Enjoy!

Nutrition Facts:

Serving Size:  1.5-2 cups

Calories 192

Calories from Fat 86

.                                                        % Daily Values*

Total Fat 9.53g                                      15%
Saturated Fat 2.15g                              11%
Polyunsaturated Fat 0.551g
Monounsaturated Fat 2.389g

Cholesterol 0mg                                    0%
Sodium 573mg                                     24%
Potassium 324mg

Total Carbohydrate 13.57g                  5%
Dietary Fiber 4.6g                               18%
Sugars 4.38g

Protein 12.69g

Vitamin A 8%
Vitamin C 96%
Calcium 25%
Iron  17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18