Italian Cauliflower Rice Soup
Ingredients:
+ 2 tablespoon olive oil
1/4 Cups
chopped white onion
1 Cups
bell pepper cut into bite-size strips
1 Cups
fresh rice cauliflower
2 Cups
garlic cloves
2
Italian seasoning
1 Teaspoons
salt
1/2 Teaspoons
red pepper flakes
1/4 Teaspoons
preservative-free, sugar-free vegetable broth or stock
3 Cups
diced tomatoes, crumbled
14.5 Ounces
black or green olives
1/4 Cups
olive oil
2 Tablespoons
Preparation mode:
1. In a large saucepan, heat 1/4 cup of the oil over medium heat. Add the onion and bell pepper; cook for 3 minutes. Stir in the cauliflower, garlic, italian seasoning, salt and red pepper flakes; cook for 5 minutes, stirring occasionally.
2. Add the broth and tomatoes, bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Remove from the heat, stir in the spinach.
3. Ladle the soup into serving bowls. Top with cheese and olives. Drizzle with the remaining 2 tablespoons olive oil.