Roasted Cauliflower and Red Pepper Soup

Roasted Cauliflower and Red Pepper Soup

Makes 6 to 8 servings

This soup not only offers great flavour, but the colors and textures are attractive as well. Roasting intensifies the flavours of the vegetables.

• Preheat oven to 425°F (220°C)
• Rimmed baking sheet, lined with foil

Ingredients:

• 5 cups (1.25 L) bite-size cauliflower florets
• 4 tsp (20 mL) canola oil, divided
• 1 cup (250 mL) finely chopped onion
• 1 cup (250 mL) finely chopped carrots
• 2 cloves garlic, minced
• 4 cups (1 L) reduced-sodium chicken broth
• 2 roasted red bell peppers, finely chopped
• 2 sprigs fresh thyme
• Freshly ground black pepper

Preparation:

1. Place cauliflower on prepared baking sheet and drizzle with 2 tsp (10 mL) of the oil. Roast in preheated oven, turning once, for 20 to 25 minutes or until florets start to caramelize and are lightly browned.
2. Meanwhile, in a large pot, heat the remaining oil over medium heat. Sauté onion and carrots for 3 to 4 minutes or until softened. Add garlic and sauté for 30 seconds. Stir in caramelized cauliflower, broth, roasted peppers and thyme; increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes to blend the flavours. Discard thyme sprigs. Season to taste with pepper.

Nutritional Information (amount per serving):

• Calories: 61
• Fat: 2.6 g
• Carbohydrates: 8 g
• Saturated Fat: 0.2 g
• Protein: 3 g
• Fibre: 3 g
• Sodium: 314 mg
• Calcium: 28 mg
• Iron: 0.4 mg

© Cook!. Dietitians of Canada. 2011. Published by Robert Rose Inc.