Makes 6 cups

Ingredients

2 tablespoons olive oil

1 cup thinly sliced leek (white and light green parts)

2 tablespoons curry powder

½ teaspoon turmeric (optional)

½ teaspoon salt

1 head cauliflower trimmed and chopped (about 2 cups)

½ cup cooked garbanzo beans

1 cup lite coconut milk

3 cups low-sodium chicken broth

Garnish options: 1/3 cup chopped cilantro, lime wedges, plain yogurt, toasted pumpkin seeds

Steps

1. Heat olive oil and sauté leek, curry powder, turmeric and salt until leeks are softened, about 5 minutes.
2. Add cauliflower, garbanzo beans, coconut milk and broth. Bring to a low boil and simmer until cauliflower is very tender, about 15 minutes.
3. Cool slightly and puree in a blender. The consistency should be just a little chunky. Reheat before serving.
4. Serve with a plate of garnishes.

Helpful hint: Double the recipe and freeze half for another meal.

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