Roasted Cauliflower Soup (Recipe Monday)

After buying 3 pounds of cauliflower at Costco, I decided to make some soup out of (most of) it.  I completely made this recipe up based on what I had in my fridge.

Ingredients:

2 lbs Cauliflower - cut
2 Peppers - chopped
1 Onion - chopped
3 Carrots - chopped
1 Cup peas
3 Cloves Garlic - minced
3 Cups Broth

Recipe:

1. Preheat Oven to 425 degrees.
2. Place cauliflower on baking sheet and spritz with olive oil (you know I use my Misto).  Sprinkle with salt.  Use sparingly, especially if your broth is salty.  Bake for 20-30 Minutes.
3. Place peppers, 1/2 onion, carrots and peas on separate baking sheet.  Repeat spritz of olive oil and light salting. Bake 30 minutes.
4. Place broth in pot and bring to boil.  Reduce to simmer, and put cauliflower, garlic and other half of onion in pot.  Simmer for 20 minutes until onions are soft. 
5. Using an immersion blender, blend mixture well until smooth.
6. Toss in other tray of roasted peppers, onions,  carrots and peas.  Let pot simmer for 30 minutes.
7. Served best with sourdough bread or in a bread bowl!

Are you always looking for a good soup to put in bread bowls?  I know that it's hard to find a thick soup that won't soak the bowl immediately.  This soup is perfect for a bread bowl.  First, it comes out with a great consistency as to not soak completely into the bread and second it's so low-cal that you don't feel as guilty eating so much bread.

Sorry I forgot to take a picture of the final product.

A Shariously healthy soup!