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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