The colors of this soup make it beautiful to serve.
Peel and mince garlic. Mince jalapeno pepper, leaving seeds and membranes for spicier soup. Remove and discard for milder soup. Gently warm oil in a small skillet and saute garlic and hot pepper, for 5 minutes. Chop tomatoes, salt and pepper them, and add to soup. Add hot pepper or chili sauce. Cook 5 minutes longer. Chop cauliflower, and add it to soup, along with fresh or frozen edamame. Add broth and cook until cauliflower is soft but not mushy, about 30-40 minutes. Chop fresh cilantro leaves, and garnish individual servings.
A word from Jan—the chili pepper married so well with the orange cauliflower, tomato and edamame. The colors of this soup make it beautiful to serve. I decided to puree it, but liked it so much chunky, we showed it both ways on our website. I garnished it with fresh cilantro but it would be delicious with fresh dill or scallions as well.
NOTE—substitute any pepper with medium heat, like a Yellow Wax, Banana Pepper, or Poblano Pepper
More great recipes like this From Garden to Soup Bowl at http://www.FromGardenToSoupBowl.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1491g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 280 | ||
Calories from Fat: 37 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 74mg | 3 % | |
Potassium 3528.2mg | 93 % | |
Total Carbohydrate 58.7g | 17 % | |
Dietary Fiber 18.1g | 72 % | |
Sugars, other 40.6g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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