Roasted cauliflower and mushroom soup
Prep time: 15 minutes, cook time: 35 minutes, makes 8 (1-cup) servings
6 cups cauliflower florets (2-inch pieces)
2 Portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tablespoons plus
2 teaspoons olive oil, divided
1 tablespoon McCormick Thyme Leaves
1 teaspoon McCormick Ground Cumin
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 teaspoon McCormick Ground Black Pepper
Toss cauliflower, mushrooms and bell pepper with 2 tablespoons oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast in preheated 450∞F oven 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.
Meanwhile, heat remaining 2 teaspoons oil in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until softened. Add vegetable mixture, broth and pepper. Bring to boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.
Ladle into soup bowls to serve.
Nutrition Information per Serving: 105 Calories, Fat 5g, Protein 3g, Carbohydrates 12g, Sodium 304mg, Fiber 3g
1 1/2 teaspoons McCormick Rosemary Leaves, crushed
1 1/2 teaspoons McCormick Thyme Leaves
1 teaspoon McCormick Garlic Powder
4 teaspoons butter, divided
1 package (8 ounces) mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 cups frozen pearl onions
1 cup frozen peas
8 thin bread slices
1 teaspoon oil
1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons McCormick thyme leaves
1 1/2 teaspoons McCormick garlic powder
1 teaspoon McCormick paprika
1/4 teaspoon McCormick crushed red pepper
4 cups reduced sodium chicken broth
1 can (14 1/2 ounces) no salt added diced tomatoes, drained
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