Fit Food: Roasted Cauliflower And Mushroom Soup

photo 5Recipe is Meal 5 of Eat Like A Fitness Model’s Meal Plan – Day 2

Roasted cauliflower and mushroom soup:

Preheat oven to 450. Line a baking sheet with tin foil. Cut a head of cauliflower into florets and toss with olive oil, salt and pepper and cumin. Roast until tender, about 25-30 minutes. They are done when a fork goes in easily and are starting to brown nicely. While the cauliflower is roasting, prepare the onions and mushrooms.

Chop up two medium-sized red onions. Cook on medium high heat in a non stick pan, adding water if they stick, until they are soft and well browned. Transfer to a large pot. Leave the cooked on onion bits in your pan and add your sliced mushrooms and 1 tbsp minced garlic to this. You can use 2 or 3 packages of sliced Crimini mushrooms. Cook until they are well browned and then add to your pot. Add the cauliflower when it is done and then add a carton of no salt added beef broth. Purée using a stick blender, adding more stock if needed to reach desired consistency. Once the soup is well blended, taste and add more salt and pepper if desired. Turn the heat to low and simmer for about an hour. Serve with Greek yogurt and cheddar cheese if desired!

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