INGREDIENTS

  • vegetable oil cooking spray
  • 1 teaspoon vegetable oil
  • 1 cup cubed yellow squash
  • 1 medium onion , thinly sliced and separated into rings
  • 3/4 cup thinly sliced carrots
  • 1 garlic clove , minced
  • 6 cups water
  • 1 tablespoon chicken bouillon granules
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflower florets
  • 1/2 cup long-grain rice , uncooked

DIRECTIONS

  1. Coat a dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add squash, onion, carrot and garlic; sauté until vegetables are crips-tender.
  2. Stir in water, bouillon, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.
  3. Add broccoli, cauliflower and rice. Cover and cook an additional 25 to 30 minutes or until rice is tender. Ladle soup into individual bowls.