Roasted Red Pepper and Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Red bell peppersI small head cauilflower1 Onion2 Cloves Garlic2 Tbs Olive Oil4 cups chicken or vegetable brothThymeRed pepper flakes
Cut peppers in quarters, toss bell peppers in olive oil, roast until blackened. put in sealed container to steam after roasted.
Cut cauliflower, place on oven pan, put olive oil on cauliflower, place in oven at 400 degrees for 20-30 minutes.
Heat 1 Tbs Olive oil in large pan, dice onion, add to oil, cook about 8 minutes, add pressed garlic, thyme, red pepper flakes. Add cauliflower and peppers once cauliflower is out of the oven. Add broth.
Let simmer about 10 minutes.
Put through food processor
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KDESAULNIERS.
Cut cauliflower, place on oven pan, put olive oil on cauliflower, place in oven at 400 degrees for 20-30 minutes.
Heat 1 Tbs Olive oil in large pan, dice onion, add to oil, cook about 8 minutes, add pressed garlic, thyme, red pepper flakes. Add cauliflower and peppers once cauliflower is out of the oven. Add broth.
Let simmer about 10 minutes.
Put through food processor
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KDESAULNIERS.
Nutritional Info Amount Per Serving
- Calories: 68.1
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 481.8 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.3 g
- Protein: 1.4 g
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