Happy Soup Wednesday. The weather sure has taken a turn for the worst, especially if you're living on the east coast. Make sure to stay safe and warm everyone!
Other Soup Wednesday Posts: Roasted Wild Mushroom Chowder; Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas; Onion Soup with Fontina and Thyme; Chunky Root Vegetable Soup with Swiss Cheese Croutons; Slow Cooker Cauliflower Soup; Vegetarian Posole; Creamy Tuscan White Bean and Garlic Soup with Rosemary.
Recipe from Vegetarian Times.
-1 tablespoon canola oil
-12 oz. cauliflower, cut into 1-inch florets (3 cups)
-4 large green onions, thinly sliced, white and green parts separated
-2 tablespoons Thai red curry paste
-4 cups low-sodium vegetable broth
-1 15-oz. can petite diced tomatoes in juice
-¾ cup light coconut milk
-6 oz. green beans, cut into 1-inch pieces
-1 tablespoon lime juice
Add the broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer ten minutes.
Next add the coconut milk and green beans, and simmer five minutes, or until beans are tender.
Stir in lime juice and remaining green onions. Season with salt and pepper.
I really enjoyed this soup. It was packed with a variety of vegetables which helped to make it filing. The curry added a little bit of heat, but just a little, it was nothing unbearable. This also took less than thirty minutes to make which is also great when it comes to a week night dinner.