Remember when I told you that I had gotten a giant bucket of green bell peppers when I made Veggie, Quinoa, and Lamb Stuffed Peppers? Well, I had a few left over peppers and thought I’d try and make my Roasted Red Pepper sauce with the green bell peppers to see how it would turn out. Flavor wise, same amazing taste! Color wise however…not so pretty. This didn’t deter me, although Nick did ask ‘what’s that stuff in the fridge’ haha, and I thought, what better to do with it than throw it in a soup! Well, I just so happen to be flipping through the latest issue of Cooking Light Magazine and saw a recipe for Cauliflower Soup with Shiitakes and that inspired me to create my version that you see here of Cauliflower Soup with Roasted Mushrooms! This delicious soup is a wonderful hearty soup for the ever darkening days and is one of the ones that is going to go in the ecookbook I’m working on so diligently behind the scenes- stay tuned for that at the beginning of December!!
- 1 Cup Roasted Red Pepper Sauce see my recipe here https://www.sweetphi.com/roasted-red-pepper-sauce/
- 1 head of Cauliflower cleaned and cut (about 2-3 cups florets)
- 1.5 cups Water
- 1 can 14.5 oz Chicken Broth, 99% fat free
- 1 tsp butter
- 1 small onion finely chopped
- 4 oz chopped button mushrooms about 1 cup
- 1 tsp salt & pepper
- 1 tsp Worcestershire sauce
- 1 tsp red wine vinegar
- 1 tsp olive oil
- 1 tsp fresh chopped Thyme
- 2 tsp fresh chopped Parsley
- In a large pot cook butter and saute chopped onion for 5 min. until translucent. Add salt and pepper and add water, can of Chicken Stock, reserve 2 Tablespoons (you'll need this for the mushrooms), and the roasted pepper sauce (mine was green, if yours is red, the soup will be more yellow/orangy). Stir all ingredients, then add the cauliflower florets and cook until the mixture comes to a slow boil and a fork goes easily through the florets (about 20 minutes).
- When the cauliflower is done cooking, pour all the contents of the pot into a blender, and blend until creamy (about 2 minutes). When blending, leave the top off so the steam and seep out, and hold a cloth or paper towel over the opening to keep from having splatters all over your kitchen.
- In a separate pan, add the thinly sliced mushrooms and saute them in the olive oil until brown. Add the 2 Tbs of chicken stock, Worcestershire sauce, vinegar and cook for 2 minutes or until the sauce of the mushrooms has reduced.
- To serve, spoon about 1 cup of the soup into a bowl, and top with one fourth of the mushrooms and some fresh thyme and parsley.