EDAMAME, ORANGE BOUQUET CAULIFLOWER AND TOMATO SOUP
So much to talk about, Edamame and Orange Cauliflower. Not the run of the mill ingredients but full of nutrition and protein. Let start with Orange Cauliflower. You can find cauliflower in many colors, white, green, orange, purple and brown. The orange cauliflower is a natural mutation that occurred 30 years ago in Canada. It has 25 times more vitamin A than the white cauliflower and this means it has more nutritious, slightly creamier and does not lose its color when cooking so it is pretty to cook with. Because cauliflower is mild in taste it works well with spicy and flavorful foods/soups!
Edamame is a soy bean and has been called the wonder veggie. It is packed with loads of nutrients and has 14 grams of proteins per 1/4 cup which is amazing, I love them and this is my first time adding them to soup. This soup came out very tasty and very healthy, can't beat that. So let's get started:
Ingredients:
12 oz frozen edamame shelled
2-3 cloves minced garlic
1 hot pepper, medium to hot minced (yellow wax, banana pepper, poblano or jalapeno)
3 tomatoes chopped
1 large orange cauliflower chopped
vegetable broth or water 6-7 cups
1 teaspoon olive oil
salt, pepper
1 t hot pepper sauce
Edamame is a soy bean and has been called the wonder veggie. It is packed with loads of nutrients and has 14 grams of proteins per 1/4 cup which is amazing, I love them and this is my first time adding them to soup. This soup came out very tasty and very healthy, can't beat that. So let's get started:
Ingredients:
12 oz frozen edamame shelled
2-3 cloves minced garlic
1 hot pepper, medium to hot minced (yellow wax, banana pepper, poblano or jalapeno)
3 tomatoes chopped
1 large orange cauliflower chopped
vegetable broth or water 6-7 cups
1 teaspoon olive oil
salt, pepper
1 t hot pepper sauce
Instructions:
Saute garlic and hot pepper(remove seeds if you like medium heat, leave in if you like hot) for 5 minutes in olive oil. Salt and Pepper tomato slices and add to soup. Add one teaspoon of hot pepper/chili sauce and cook for 5 more minutes. Add edamame (frozen Ok ) and cauliflower. Add broth and cook until cauliflower is soft but not mushy, about 30-40 minutes. Serve warm.
The chili pepper married so well with the orange cauliflower, tomato and the edamame,. I really think the colors of this soup made it such a pretty soup to serve.
I made this soup to puree but liked it so much chunky that I decided to show it both ways. It is really delicious either way, so you decide,
I garnished it with fresh cilantro but it would be delicious with fresh dill or scallions as well.
Saute garlic and hot pepper(remove seeds if you like medium heat, leave in if you like hot) for 5 minutes in olive oil. Salt and Pepper tomato slices and add to soup. Add one teaspoon of hot pepper/chili sauce and cook for 5 more minutes. Add edamame (frozen Ok ) and cauliflower. Add broth and cook until cauliflower is soft but not mushy, about 30-40 minutes. Serve warm.
The chili pepper married so well with the orange cauliflower, tomato and the edamame,. I really think the colors of this soup made it such a pretty soup to serve.
I made this soup to puree but liked it so much chunky that I decided to show it both ways. It is really delicious either way, so you decide,
I garnished it with fresh cilantro but it would be delicious with fresh dill or scallions as well.
To your good health
Enjoy,
Jan
Enjoy,
Jan
