Roasted Veggie and Cauliflower Soup

12 serving Tomatoes, Roma, Fresh, 1 Med
8 serving Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g) (by TRILLIANTOO)
3 small (5-1/2" long) Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
6 oz Onion, sweet, raw
40 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
1 head, large (6-7" dia) Cauliflower, raw
2 cup Spinach, fresh
2 cup, chopped Kale
2 cup, chopped Swiss Chard
5 dash Salt
4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
4 leaves Basil
1 tbsp Oregano, ground

I'm serving it with pan seared talapia, but it's good on it's own. You can also hold out the cauliflower and greens.

If it's too acidic, add in a few tsp of baking soda while pureeing, note it will expand/bubble a lot, but will settle back down, I recommend using a 3 gallon soup pot.

Clean and coat the peppers, tomatoes, carrot, celery and ionion, coat with oil, and roast in the oven at 350F for 50 minutes, shift and rotate half way through.

Start the vegetable stock and 2 cups water about 10 minutes before the vegetables are done roasting.

Add roasted vegetables into the pot (need a 3 gallon pot), and use a stick blender to puree. Strain and bring to simmer.

Add riced cauliflower, greens, basil and oregano (I used fresh).

Simmer for about 20 minutes before serving.

Serving Size: Makes about 14 1.5 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user AZTRACKER1.