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
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
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.
3. Blend soup with an immersion blender, until smooth. Note: Add an additional splash of milk, if needed.
4. Serve the soup with your choice of garnish: black pepper, Williams-Sonoma Pizza Seasoning (my fave!), or parmesan cheese.
CAL 134; CARB 22g; FAT 4g; SAT FAT 1g; PROT 5g; FIB 4g; SUG 4g
WW Points Plus: 4; WW Smart Points: 4