- 2 tablespoons olive oil
- 1 cup thinly sliced leeks (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 light coconut milk
- 3 cups low-sodium chicken broth
- ⅓ cup chopped cilantro
- Lime wedges
- Plain yogurt
- Toasted pumpkin seeds
- Heat olive oil and sauté the leeks, curry powder, turmeric, and salt until leeks are softened, about 5 minutes.
- Add cauliflower, garbanzo beans, coconut milk, and broth. Bring to a low boil and simmer until cauliflower is very tender, about 15 minutes.
- Cool slightly and puree in a blender. The consistency should be just a little chunky. Reheat before serving.
- Serve with a plate of garnishes.
Per cup: 101 calories, 5g protein, 9g carbohydrates (3g fiber), 9g fat (3g sat fat, 5g mono/poly), 283mg sodium
Turmeric is a spice commonly used in curry dishes. Curcumin, a component of turmeric, is widely studied as a dietary supplement that boosts well-being, including helping with depression, headaches, arthritis, and other conditions. The true impact of curcumin and turmeric is still being studied; however, it is often used in food and as a supplement for its potential health benefits.