Small Bites cookbook
Click To Enlarge
  • Item #: 14CBSB

Cauliflower 3 Pepper Soup

3  Peppers; red, yellow, orange
1  head of cauliflower
1 yellow onion
1 sweet onion
salt and pepper to taste
1 teaspoon of red chili pepper flakes

(or to taste)

Dried sprig of rosemary

Packed handful of fresh basil leaves*

8 cups of chicken stock
juice of one fresh lemon


Preheat oven to 425 degrees. Spray a sheet pan with vegetable or olive oil.  Cut up all the vegetables and spread out over the sheet pan.  Drizzle with olive oil.  Sprinkle salt, pepper, red pepper flakes and rosemary over the entire array of vegetables.  Excellent, now into the oven for 30 minutes to roast the veggies.  *10 minutes before the veggies are done, open the oven and scatter the torn handful of basil leaves over the veggies. 

When the timer goes off, remove the pan of roasted veggies from the oven.  Let them cool just a bit, and then start filling your blender about half full with the roasted veggies.  Pour chicken stock to cover and then some.  Puree until smooth, and then pour into a large soup pot.  Repeat this procedure until all the veggies are pureed and all the chicken stock incorporated. 

Squeeze the lemon with either an electric juicer or citrus reamer.  Make sure there are not any seeds.  Pour all of the juice into the soup.  Stir, taste for flavoring.  Then either eat it cool or hot!


  • Durable pages - spill resistant covers
  • Wrap around cover that lays flat when opened for easy use in the kitchen
  • Back mounted spiral for easy page turning.
  • Wrap around cover for a visible spine on the bookshelf.
  • 7.75"x9.75" 


  * Marked fields are required.
Price $19.95
Availability In-Stock
Reviews (0) Write a Review
No Reviews. Write a Review