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Please keep in mind that I am not a nutritionist or doctor. I recommend checking with your doctor before making any changes to your diet. Most of the information on this blog is based upon my own personal experience and research. All photographs and content are copyright Healthy Girl's Kitchen. Please contact me for permission to use photographs and content.
This is me before becoming Plant Strong! Total cholesterol: 231
This is me after happily going Plant Strong for over two years. Total cholesterol: 147 Total weight loss: 40 pounds
vegetable broth for sauteing
1.5 cups halved and sliced onions
1 tsp curry powder
4 cups vegetable broth
4 cups chopped cauliflower
.5 tsp salt
2 cups shredded zucchini, about 2 small or 1 med-large
Place a stock pot over medium heat. Coat the bottom of the pot with vegetable stock. When the stock starts to bubble and add the onions and curry powder. Cover and cook for 4 or more minutes, stirring occasionally. If onions start to stick to bottom of pot, add a few tbsp of broth and lower heat a touch.
When onions are translucent, add the broth, cauliflower, salt and 2 cups of water to the pot. Bring the soup to a simmer, stirring occasionally. Cover the pot and simmer 15 minutes, stirring occasionally.
Puree the soup in the pot with a hand/immersion blender (or in a blender or food processor and return to the pot). Stir in the zucchini. Taste the soup and add more salt or curry powder to your taste. Ladle the soup into bowls--you can reserve a bit of the shredded zucchini to use as a garnish.