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Nutrition Facts
Serving Size 1 (198g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock 1 stalk lemongrass
Calories 98
Calories from Fat 23		(24%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 56mg		2%
Potassium 556mg		15%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 4.7g	18%
	Sugars 6.6g
Protein 2.9g		5%
detailed view... how is this calculated?

Spicy Cauliflower Soup Vegan

Recipe #306108 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: pornstarbarbie
May 30, 2008

I made this out of stuff that needed using in the fridge and some leftover cabbage and half a roasted butternut squash. The measurements for these are estimated, very tasty and low of Weight Watcher points as well. You can alter how much curry powder you want in it according to taste.

SERVES 6 (change servings and units)

Ingredients

100 g cabbage (in my case leftover from yesterdays dinner)
300 g cauliflower (head chopped into florets)
3 onions, chopped
50 g mushrooms
100 g celery
200 g butternut squash (see above)
100 g parsnips, diced
1 liter vegetable stock (made with 2 oxo cubes)
1 tablespoon tomato paste
5 g curry powder
2 teaspoons garlic powder
1 stalk lemongrass, stalk bruised and left whole
1 tablespoon olive oil

Directions

1
Put all veggies and olive oil into pan and heat gently, stirring for 5 minutes.
2
Add spices and stock with some salt and pepper.
3
Cook for approximately half hourish out the lemongrass, blend and serve. You can add cream etc. if you like.