Cauliflower Roasted Red Pepper Soup


Cauliflower Roasted Red Pepper Soup



Ingredients:

6 cups chicken or vegetable broth

1 head cauliflower, chopped

2 carrots, sliced

3 stalks celery, sliced

1 jar roasted red peppers, drained

1 leek, thinly sliced in half, then rinsed and drained

2 garlic cloves

8 oz coconut milk

Salt and pepper to taste

Instructions:

In a soup pot, add a drizzle of olive oil over medium heat.  Add leek and garlic, cook for 3-4 minutes.  Add celery and carrots next and cook for another 4-5 minutes.  Add cauliflower, red peppers and broth.  Sprinkle with salt and pepper (Note: You will not need much salt if you have regular broth and the roasted red peppers).  Cover and let all ingredients in the soup pot come to a boil for about 7-10 minutes.  Test the cauliflower and once it is tender it is ready.  Add the coconut milk and transfer to a blender or puree with an immersion blender.  Blend until smooth and serve hot.

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