Tomato, Spinach and Cauliflower Soup

Ingredients:

1 1/2 lb one head cauliflower cut

1/4 cup white onions, 1/4 dice

2 large garlic cloves, finely chopped

1 tsp olive oil

1 liquid margarine, spray

3 large tomatoes, diced medium

1 olive oil spray

2 Tbsp chopped green chilies

1/4 cup salsa verde; optional

6 cup chicken stock

4 oz chopped spinach, leaves

1/4 cup fresh cilantro leaves; tightly packed

1 salt and pepper, to taste

2 Tbsp low-fat sour cream

1 chopped fresh cilantro, for garnish

1 hot pepper sauce

Directions:
Position a rack about 5 to 5 1/2 inches below the broiler in an oven. Preheat the broiler. Combine the cauliflower, onion, garlic, and oil in a mixing bowl. Toss to coat. Transfer mixture to a baking sheet or pan, spray with little liquid margarine and broil for 12-15 minutes or until the edges of the florets are dark brown, almost black. Remove from oven. Set aside to cool.

Spray a large soup pot; place pot over high heat; sauté the tomatoes and chopped green chilies or other peppers for 5 minutes, stirring often. Add concentrated soup base, stir; bring to a boil, let boil for 5 minutes, then decrease the heat and simmer for about 10 minutes.

Coarsely chop the broiled vegetables and add them to the pot along with the spinach and cilantro. Let simmer 10 minutes. Add the cauliflower. Puree with a handheld blender until as smooth as possible. Season to taste with salt. Let simmer 3 minutes. Ladle the soup into bowls. Garnish with a dollop of sour cream and cilantro and serve with hot pepper sauce.