Appetizers / Soups / Salads

Roasted Veggie and Cauliflower Soup is for Lunch.

Roasted Veggie and Cauliflower Soup takes 30 minutes to prepare.

Roasted Veggie and Cauliflower Soup takes 80 minutes to cook.

Roasted Veggie and Cauliflower Soup makes 14 servings.

The ingredients for Roasted Veggie and Cauliflower Soup are:

12 serving Tomatoes, Roma, Fresh, 1 Med
8 serving Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g) (by TRILLIANTOO)
3 small (5-1/2" long) Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
6 oz Onion, sweet, raw
40 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
1 head, large (6-7" dia) Cauliflower, raw
2 cup Spinach, fresh
2 cup, chopped Kale
2 cup, chopped Swiss Chard
5 dash Salt
4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
4 leaves Basil
1 tbsp Oregano, ground

Here is how you make Roasted Veggie and Cauliflower Soup:

Clean and coat the peppers, tomatoes, carrot, celery and ionion, coat with oil, and roast in the oven at 350F for 50 minutes, shift and rotate half way through.Start the vegetable stock and 2 cups water about 10 minutes before the vegetables are done roasting. Add roasted vegetables into the pot (need a 3 gallon pot), and use a stick blender to puree. Strain and bring to simmer.Add riced cauliflower, greens, basil and oregano (I used fresh).Simmer for about 20 minutes before serving.Serving Size: Makes about 14 1.5 cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user AZTRACKER1.

The nutritional information for Roasted Veggie and Cauliflower Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 122.2

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 188.9 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 6.3 g
• Protein: 4.2 g

Roasted Veggie and Cauliflower Soup is French cuisine.

The dietary needs meet for Roasted Veggie and Cauliflower Soup is Vegan