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
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|Serving Size: 1 Recipe (1491g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 37 (13%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 280
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