Roasted Red Pepper and Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Red Pepper and Cauliflower Soup calories by ingredient
Number of Servings: 8
Ingredients
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4 Red bell peppers
I small head cauilflower
1 Onion
2 Cloves Garlic
2 Tbs Olive Oil
4 cups chicken or vegetable broth
Thyme
Red pepper flakes
Directions
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.
Member Ratings For This Recipe
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