skip to Main Content

Facebook

Curried Corn Soup

An aromatic and warm soup filled with the vegetables you need to get through the day.
Prep Time3 mins
Cook Time47 mins
Total Time50 mins
Course: Soups & Salads
Servings: 4
Calories: 161kcal

Ingredients

  • 1 head of cauliflower cut in florets
  • 2 tbsp avocado oil
  • 3 tsp curry powder
  • 1 tsp cumin
  • Salt and pepper
  • 1/4 tsp paprika
  • 1/4 tsp coriander
  • 1/2 onion, diced
  • 1 can of corn drained
  • 2 cloves of garlic minced
  • 4 cups of veggie broth
  • 1 cup almond milk
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1/4 cup yellow bell pepper diced
  • Small handful cilantro chopped

Instructions

  • Preheat oven to 400 degrees.
  • Toss cauliflower florets in a large bowl with oil, curry powder, cumin, salt, pepper, paprika and coriander.
  • Scatter cauliflower on a sheet pan and bake for 20 minutes.
  • When cauliflower is done, remove and let it cool.
  • While the cauliflower bakes, prep all the veggies.
  • In a large soup pan, sauté the onion with a little oil for about 5 minutes.
  • Lightly blend the cauliflower and canned corn until slightly chunky.
  • Add the garlic, broth, almond milk, carrots, celery, bell pepper to the onion and bring to a boil.
  • Let the soup simmer for about 20 minutes until soft and some of the liquid has cooked down.
  • Just before it is done, add the cilantro and stir to mix well.
  • Pour into bowls and enjoy!

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 818mg | Potassium: 679mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6700IU | Vitamin C: 137mg | Calcium: 90mg | Iron: 1.6mg
Curried Corn Soup Pic

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leek, Murasaki & Red Potato Soup

A smooth, creamy, and decidedly delicious on the richer side of soup. It’s brimming with flavor and browned slivers of leeks. Serve with a bit of hot sauce for an extra kick or top it off with roasted broccoli florets and croutons for added crunch. Bon Appetit!

Crunchy Crazy Good Cereal

It doesn’t get easier than this for breakfast! A simple blend of whole foods that requires no baking and is ready in minutes. Enjoy it in a bowl, as a topping or as trail mix. Crunch and munch away!

Shredded Spud Crust

Thinly sliced potatoes make a delicious, gluten free pie crust! I topped it off with arugula, figs, pumpkin seeds, Miyoko’s galic herb cashew cheese and olive oil.

Back To Top