Curried Cauliflower Soup With Red Pepper Puree |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a recipe for those watching their weight. This recipe is 3 points, low in carbs and low in fat. It is simply delicious and looks fantastic. Ingredients:
1 large head cauliflower, cut up into florets |
1 medium white onion |
pam cooking spray (3 second spray) |
2 cups tropicana pure premium orange juice |
1 cup fat-free chicken broth |
1 tablespoon curry powder |
1 medium red pepper |
1/2 cup canned tomato juice |
1 tablespoon extra virgin olive oil |
Directions:
1. For the Curried Cauliflower Soup:
2. Preheat oven to 350 degrees.
3. Spray cauliflower florets and onion with Pam, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
4. Puree with an immersion blender, or in small batches in a blender.
5. Reheat just prior to serving. Garnish with Red Pepper Puree.
6. For the Red Pepper Puree:
7. Simmer all of the ingredients together until peppers are soft.
8. Puree in a blender until smooth.
9. Drizzle into the hot soup.
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