Recipes

Roasted Red Pepper and Cauliflower Soup

Low Calorie  Low Fat  Low Sodium  Lunch  Savory  Soup  Vegetable  Vegetarian 

• Cooking Time: 5 minutes
• Servings: 2-3
• Preparation Time: 5 minutes
• 2 large roasted red peppers, sliced into strips
• 1 cup cooked cauliflower florets
• 2 cloves garlic
• 1/2 tsp. fresh ground pepper
• 1 tsp. kosher salt
• 2-4 basil leaves
• 1/2 cup sour cream
• 14 oz. chicken broth
• grated parmesan for garnish

Add all ingredients to a blender and pulse until smooth

Pour mixture into a sauce pan and heat over medium heat until steaming, stirring occasionally.

Serve hot garnished with grated cheese.

I love using leftover vegetables in soups, especially pureed soups. It is a fabulous way to use up any vegetables that may be just too ripe, also. In five to ten minutes, you can have a delicious soup that clears out the fridge!

No Reviews at this time.