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Prep time: 15 minutes Cooking time: 35 minutes Makes eight 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-degree oven 15-20 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 1-cup serving: 105 calories, fat 5 grams, protein 3 grams, carbohydrates 12 grams, sodium 304 mg, fiber 3 grams