Cauliflower Soup w/Red Pepper Puree

Cauliflower Soup w/Red Pepper Puree

Serves 6



This visually stunning starter, with its red pepper purée "poinsettia," makes a delicious and festive holiday treat.



3 Tbs. blood orange olive oil (or regular olive oil)

1 medium yellow onion, chopped

2 medium cloves garlic, minced

4 cups low-sodium organic chicken broth

2 tsp. orange zest

1 large head organic cauliflower, cut into florets

1 ripe pear (preferably Anjou or Taylor Gold), peeled, cored, and chopped

Salt and pepper to taste

Red pepper purée:

1/2 cup roasted red bell peppers (can used jarred peppers)

1 Tbs. olive oil

1 Tsp. fresh lemon juice

2 Tbs. chopped pistachio nuts

1. In large heavy saucepan, heat orange olive oil over medium heat. Add onions and cook, stirring, until translucent, about 4 minutes. Add garlic and cook for another minute or so. Add broth and orange zest, increase heat and bring to a boil. Add cauliflower and cook until florets are no longer crisp but not soggy, about 5 minutes.

2. Remove from heat, and add pear. Purée in batches in blender, return to pot, and keep warm until ready to serve. (May be refrigerated for later use, and gently reheated.)

3. For red pepper purée: In food processor, purée red peppers with olive oil and lemon juice. Transfer to small saucepan and gently warm. (Add a little water if it's too thick.)

Ladle soup into bowls. To make a "poinsettia": using a small spoon, place a tight circle of six round dime-size dollops of the red pepper purée in the center of each bowl. Using the back tip of the spoon, draw out each dot toward the edge of the bowl, creating six "petals" of the flower. Sprinkle a few bits of the chopped pistachios in the center of the flower, and serve.

per serving: 166 cal; 6 g prot; 11 g total fat (2 g sat fat); 14 g carb; 3 mg chol; 183 mg sod; 4 g fiber; 7 g sugars



http://www.betternutrition.com/cauliflower-recipes/food/eatsmart/983