Cauliflower-Mushroom Soup

Cauliflower-Mushroom Soup is an easy, quick (50) minute recipe for a delicious and healthy, oven-roasted soup. It is a low calories, low fat, low cholesterol, low sodium, low carbohydrates, vegetarian, heart-healthy and Weight Watchers (3) PointsPlus recipe. It takes only (50) minutes from start to finish. Ingredients include: Cauliflower florets, portobello mushrooms, bell peppers, chopped onions, vegetable broth and olive oil and is well seasoned. Makes (8) servings. Cauliflower-Mushroom soup wicauliflower-mushroom-soupll be loved by all of your family, friends and guests.

Prep Time: 15 Minutes.
Cooking Time: 35 Minutes.
Total Time: 50 Minutes.


6 cups cauliflower florets cut in 2″ pieces
2 portobello mushrooms, cut in 1″ pieces
1 large red bell pepper, cut in 1″ pieces
(2 tbsp + 2 tsp) olive oil, divided
1 tbsp thyme leaves
1 tsp ground cumin
2 cups chopped onions
4 cups low-sodium vegetable broth
1/4 tsp ground black pepper (adjust to taste)


1. Preheat oven to 450° F.

2. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of the oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in a single layer on baking sheet. Roast 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.

3. Meanwhile, heat remaining 2 teaspoons oil in a large saucepan over medium-high heat. Add in onions; cook and stir 5 minutes or until softened. Add in vegetable mixture, broth and black pepper. Bring to a boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.

YIELD: 8 Servings.
Serving Size: 1 cup per serving.

Weight Watchers PointsPlus = 3
Carb Choices: 1

Calories: 105, Fat: 5g, Cholesterol: 0mg, Sodium: 304mg, Carbohydrates: 12g, Fiber: 3g, Protein: 3g

Original recipe and image from: McCormick & Company, Inc.

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