Cauliflower Leek Soup with Roasted Red Pepper Puree

Hey everybody! Because Lisa is not super computer savvy, I will be posting for her too. A few days ago we saw this recipe on Studio 5 - Cauliflower Leek Soup with Roasted Red Pepper Puree. We just had to try it. It has just about no calories and of course "it's good for you too!" We followed the recipe pretty much to the tee, with the exception that we used red potatoes - they are less starchy. After we ate it we thought of a few things that could be added to give it different flavors such as curry, turmeric, or basil.

Cauliflower Leek Soup with Roasted Red Pepper Puree

2 T. Extra Virgin Olive Oil

1 Leek

2 Carrots

1 Celery Stalk

2 cloves of Garlic

2 Potatoes

2 cups Cauliflower

5-6 cups Chicken Stock

pinch of Red Pepper Flakes

fresh Ground Pepper - to taste

Chop up leek (use white part only), carrots, and celery stalk. Peel and cut up potatoes in 2-3 in. pieces. Cut up cauliflower into pieces about the same size as the potatoes. Heat oil in a large pot and saute the leek, carrots, and celery until they begin to soften (just a few min). Mince garlic and add, cooking for only another minute or so. Add the chicken broth, potatoes, and cauliflower. Bring to a boil then reduce heat and simmer for about 30 minutes or until the potatoes and cauliflower are fork tender. Puree in a blender (only use about 2 cups at a time).

Roasted Red Pepper Puree

1 Red Pepper

Line a cookie sheet with foil. Cut up red pepper into 4 pieces (remove the seeds) and place them skin side up on cookie sheet. Press them a little to flatten. Broil for about 15 minutes until blackened. Remove from oven and place peppers in a brown paper bag for about 5 minutes (this helps the blackened skin to come off). Puree peppers in blender. Place a spoonful in the middle of the soup and swirl using a knife or skewer.

We hope you enjoy because we sure did!

Lisa and Montell