Vegetable Shrimp Bisque

1 head of cauliflower, roughly chopped
4 cups chicken broth
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
4 tbs light butter
2 lbs peeled shrimp
1 can purée tomatoes
1.5 cups fat free half and half
4 cloves garlic
1 tsp Thyme
3 bay leaves
Cayanne pepper to taste

Place cauliflower, chicken broth, garlic, chopped onion and tomato purée in a large soup pot and cook until veggies are soft.

Place carrots and celery in a food processor and mince to a fine mixture.

Melt butter in a med- large pan and add minced carrots/celery. Stir until veggie mixture is soft.

Using a blender or immersion mixer, blend cauliflower mixture until smooth. Add bay leaves and allow to simmer on low.

Add softened carrots/celery to the soup pot and mix well.

Cook shrimp in the pan. When fully cooked, add shrimp to the food processor and mince.

Add minced shrimp to soup pot along with liquid from the pan, and half and half. Stir until mixed and allow to simmer on low. Add thyme and cayenne pepper to taste.

Serve and enjoy

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHEMCHIC2006.