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2 TBSP olive oil
1 Med. onion chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 tsp orange zest
1 large head cauliflower cut into florets
salt & pepper to taste
Red Pepper Puree:
1/2 c. roasted red peppers (jarred)
1 TBS olive oil
1 Tsp lemon juice
In saucepan, heat olive oil over medium head. Add onions & cook til translucent. Add broth and orange zest, increase heat and bring to a boil. Add cauliflower and cook til florets are no longer crisp, but not soggy (about 5 min.)
Remove from head Puree in batches in blender or use emersion blender. Return to pot and keep warm til ready to serve. May be refrigerated and reheated.
For Puree: in food processor or blender, pureered peppers with olive oil and lemon juice. Transfer to small sauce pan and gently warm. (Add water if too thick).
Ladle soup into bowls. Place red pepper puree in dollops into bowl. Can trace dollops with end of sharp knife to create a pattern if you want to get fancy.)
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10 posts, 9 voices
