I have done better with the stress/comfort/carb overload eating over the past few days and I actually found myself craving good vegetables over the weekend. This resulted in roasting asparagus and brussel sprouts and eating some right out of the oven while I was making a couple other dishes for the upcoming week. It also resulted in trying a recipe for a soup that a friend had given me but I had never gotten around to making. It is so delicious and satisfying and comforting, I just knew I needed to share it.
Curried Cauliflower and Sweet Potato Soup
2 tsp. olive oil
1 medium onion, chopped
2 medium carrots, sliced 1/4" thick
2 T curry powder
2 cloves garlic, minced
3 cans light and fat free chicken broth
1 cup water
2 medium (8 oz) sweet potatoes, peeled and cubed
3 cups frozen cauliflower florets
1 can chickpeas, rinsed and drained
1/2 cup frozen cut leaf spinach
Heat oil in a large pot. Add onions and carrots, saute until onions are tender. Stir in curry powder and garlic, saute about 30 seconds or until fragrant. Stir in remaining ingredients, bring to a boil, then reduce heat to simmer. Cover pot and cook for 15 minutes or until sweet potato is tender.
8 servings, 1.5 cups per serving.
Total Fat: 2.7 g
Total Carbs: 28.9 g
Dietary Fiber: 6.5 g
Protein: 5.6 g