Red Curry Vegetable Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 12 ounces cauliflower, cut into 1 in pieces (about 3 cups)
• 4 large scallions, thinly sliced (separate and green parts)
• 2 tablespoons thai red curry paste
• 4 cups low sodium vegetable broth
• 1 (15 ounce) can petite diced tomatoes (do not drain)
• 3/4 cup light coconut milk
• 6 ounces green beans, cut into 1 in pieces (about 1 1/2 cups)
• 1 tablespoon lime juice
• salt, to taste
• pepper, to taste

Recipe

• 1 heat oil in large saucepan over medium-high heat. add cauliflower and parts of scallions, and saute 5 minutes or until vegetables start to brown.
• 2 add curry paste and saute 1 minute more.
• 3 add broth and tomatoes with their juice. bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
• 4 add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
• 5 stir in the lime juice and remaining scallions, season with salt and pepper, if desired.