Friday, January 18, 2013

Curried Vegetable Soup with Pita Bread

I'm taking today to share some of my favorite soup recipes, and I'm sharing a new one as well! Before we get to the Curried Vegetable Soup, here are some of my absolute favorite soup dishes:

Creamy Chicken and Corn Chowder

Zuppa Toscana

Slow Cooker Taco Chili

Salmon Chowder

Chicken Pot Pie Soup with Puff Pastry Biscuits

And now for my newest favorite, Curried Vegetable Soup with Curry Pita Bread!

Recipe adapted from here.

3 cups cauliflower florets
14oz can unsweetened coconut milk
14oz can chicken broth
1 tbsp curry powder + extra for sprinkling on pita bread
1 tsp garlic powder
1 tsp ginger
1/2 tsp cumin
1/2 tsp cinnamon
ground black pepper (to taste)
1/4 cup chopped fresh cilantro
2 cups frozen peas & carrots blend
2 cups chopped cooked chicken (optional)
5 pita bread rounds, cut into wedges
1 tbsp olive oil

1. Preheat oven broiler. 
2. In a large pot or skillet, combine cauliflower, coconut milk, broth, spices, and cilantro. Bring to a boil over high heat. Reduce heat to medium-low and cover. Let simmer for 10 minutes, or until the cauliflower is tender.
3. Stir in frozen peas and carrots and chicken. Cook, uncovered, until heated through.
4. Place pita wedges on a large baking sheet. Brush both sides with olive oil, and sprinkle with curry powder. Broil for 4 minutes, turning once, until golden. 
5. Serve soup with pita wedges. 

(my grocery store only sells GIANT cauliflower lately)


(spices and cauliflower and liquid ingredients)

(ready for the rest of the veggies!)

(adding peas and carrots and chicken)

(ready for the oven!)

(Mmm, broiled curry pita bread!)

(finished pita bread)

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