Roasted tomatoes, sweet carrots, and hot pepper to taste, makes a delightful soup that is sure to warm you up on a damp chilly day.
Healthy and Easy
This delicious rich orange soup is easy to make and provides an excellent variety of health building nutrients, antioxidants and vital fiber! For the record it's vegan, parve, nut free, soy free and gluten free as well- perfectly allergy friendly!
For this recipe I roasted a pint of organic cherry tomatoes and 4 medium to large organic carrots. Roasting enhances the flavors and brings out the vegetable's natural sweetness. I then added my roasted vegetables and a container of organic vegetable broth to my blender and blended until completely smooth.
At this point I switched into shortcut mode and added a half jar of Aldi's organic salsa ( I love the flavor of this salsa) which comes in a jar and has three varieties: mild, medium and hot! Your choice!
My final step is to add a cup of frozen cauliflower rice to the pot, bring to a boil to cook the cauliflower rice and serve-
It has the consistency, appearance and even taste of a tomato rice soup without the carbs!
And cauliflower is a cruciferous vegetable which research is indicating is a powerful anti cancer vegetable.
The quality of the vegetables, the taste of your salsa, the depth of your vegetable broth will all make a difference in taste of the soup- I have noted my preferences -
Author: udee Algazi - Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Serves: 6 cups
Ingredients:
4 medium to large organic carrots, cleaned and sliced into a medium slice
1 pint of cherry tomatoes, washed and cut in halves
3 cloves of garlic , chopped into 4 pieces per clove
Olive oil spray
1 32 ounce container of vegetable broth ( Tabatchnicks, Publix brand organic, or Walmart brand organic)
1 cup of organic frozen cauliflower rice
Directions:
Preheat oven to 375 degrees
Lay carrots on a baking sheet, spray with olive oil spray. Place in oven for about 20 minutes or until carrots are soft. After 5 minutes, carefully and with a mitt remove tray and dd sliced tomatoes and garlic. Spray again with olive oil spray and cracked pepper and salt. Place back in the oven for about another 15 minutes. When done, remove from the oven, place in a pot with the vegetable broth. Blend with an immersion blender. Add frozen cauliflower rice and bring to a boil. Serves 6 cups.
Shared on Souper Sunday where anyone can share a soup, sammie, or salad recipe.
Shared on Weekend Cooking at Beth Fish Reads where anyone can share a food related post,
My final step is to add a cup of frozen cauliflower rice to the pot, bring to a boil to cook the cauliflower rice and serve-
It has the consistency, appearance and even taste of a tomato rice soup without the carbs!
And cauliflower is a cruciferous vegetable which research is indicating is a powerful anti cancer vegetable.
The quality of the vegetables, the taste of your salsa, the depth of your vegetable broth will all make a difference in taste of the soup- I have noted my preferences -
Author: udee Algazi - Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Serves: 6 cups
Ingredients:
4 medium to large organic carrots, cleaned and sliced into a medium slice
1 pint of cherry tomatoes, washed and cut in halves
3 cloves of garlic , chopped into 4 pieces per clove
Olive oil spray
1 32 ounce container of vegetable broth ( Tabatchnicks, Publix brand organic, or Walmart brand organic)
1 cup of organic frozen cauliflower rice
Directions:
Preheat oven to 375 degrees
Lay carrots on a baking sheet, spray with olive oil spray. Place in oven for about 20 minutes or until carrots are soft. After 5 minutes, carefully and with a mitt remove tray and dd sliced tomatoes and garlic. Spray again with olive oil spray and cracked pepper and salt. Place back in the oven for about another 15 minutes. When done, remove from the oven, place in a pot with the vegetable broth. Blend with an immersion blender. Add frozen cauliflower rice and bring to a boil. Serves 6 cups.
Shared on Souper Sunday where anyone can share a soup, sammie, or salad recipe.
Shared on Weekend Cooking at Beth Fish Reads where anyone can share a food related post,
Looks simple and so good, Judee! I'm in!!
ReplyDeleteThanks for the recipe! :-)
Shirley
Shirley,
DeleteI wish people could taste not just see the recipe- it's a winner!!
This looks delicious. Cauliflower rice in soups has become a favorite of mine. Thanks for sharing it with Souper Sundays this week.
ReplyDeleteLooks really tasty, yum! Thank so much for joining us at The Christmas Link Up. See you next year :)
ReplyDeleteAdding salsa to soup is a great trick! I enjoy adding corn salsa or corn-and-bean salsa to boxed tomato soup for a quick zinger of a soup. But using fresh ingredients as you do sounds even better.
ReplyDeleteHave a good holiday season... mae at maefood.blogspot.com
I've been unsuccessful with cauliflower rice, which is a shame because we love cauliflower. I think we have too high of expectations. I might give this soup a try, though; perhaps it would work better for us this way.
ReplyDeleteBeth,
ReplyDeleteTry the frozen cauliflower rice- not fresh- I use a skillet , spray with olive oil, add frozen cauliflower rice and heat until well heated.
Mae,
ReplyDeleteThe salsa has become a favorite for many soups lately- but you gotta find a salsa you love
I don't think i've seen frozen cauliflower rice at the store = I must look for it. Sounds like an easy way to add body. Merry Christmas Cheers from Carole's chatter
ReplyDeleteThis looks delicious! I love tomato soup, and I love cauliflower as well, so I think I would really enjoy this combination. Merry Christmas and happy new year to you and your family!
ReplyDeleteThanks so much for sharing with us at Full Plate Thursday, we hope you have a great week & come back soon!
ReplyDeleteMiz Helen