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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 6

Ingredients

• 2 Tbsp olive oil

• 1 c thinly sliced leek, white and light green parts

• 2 Tbsp curry powder

• ½ tsp turmeric, optional

• ½ tsp salt

• 1 head cauliflower trimmed and chopped, about 2 c

• ½ c cooked garbanzo beans

• 1 c lite coconut milk

• 3 c low-sodium chicken or vegetable broth

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

Directions

1. Heat olive oil and sauté the leek, curry, 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.

Notes

• Double the recipe and freeze half for another meal.

Nutrition: (per serving) Calories: 101 kcals | Total Fat: 9 g | Saturated Fat: 3 g | Sodium: 283 mg | Carb: 9 g | Protein: 5 g | Fiber: 3 g.

Providence Heart Guide 2018
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