Cauliflower Red Pepper Soup

I’ve been going through a soup phase… as you’ll notice over the next few weeks. With the weather getting cooler here in Colorado, it’s perfect time for a warm, soupy dinner! My friend Jen posted this recipe on Facebook a few weeks ago, and I couldn’t resist trying it!

It’s my very first attempt at Cauliflower Soup, and I’m officially a fan! It’s loaded with cauliflower, red pepper, and has a warm potato base. It reminds me of a rich, flavorful mashed potato… and I love mashed potatoes. Enjoy!

Cauliflower Red Pepper Soup

Adapted from this recipe

Serves 4

INGREDIENTS

1 Tbsp. olive oil

1 clove garlic, minced

1 red pepper, cored and diced

1 potato, peeled and diced

1/2 onion, diced

2 cups cauliflower, chopped

2 cups chicken stock

1 cup skim milk

1 bay leaf

1/2 tsp. salt

1/4 tsp. coriander

1/4 tsp. cumin

INSTRUCTIONS

1. Heat olive oil over medium heat. Add garlic, onion, and red pepper, cooking down until the pepper and onion is softened, 8 to 10 minutes.

2. Add potato, cauliflower, stock, milk, bay leaf, salt, and spices. Bring to a boil and then lower heat to a simmer, cooking for 10 to 15 minutes or until the potato and cauliflower are softened. Stir occasionally.