Red Curry Vegetable Soup - cooking recipe

Ingredients

1 tablespoon canola oil
12 ounces cauliflower, cut into 1 in pieces (about 3 cups)
4 large scallions, thinly sliced (separate white 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

Preparation

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
Add curry paste and saute 1 minute more.
Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.