Roasted Red Pepper and Cauliflower Soup (Gluten free, Vegetarian)
A rich filling soup that is finished off nicely with some creamy goat cheese. Perfect for a cold winter day!
- 3 large red peppers
- 1 small head of cauliflower
- 4 cups vegetable broth (or chicken if not vegan)
- 4 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic chopped
- 2 carrots chopped
- 1 tsp thyme
- 1 tsp paprika
- salt and pepper to taste
Place the red peppers on a baking sheet, and put under the broiler at 500 degrees. Broil until the skins are blackened, about 10 mins. Keep rotating the peppers until all sides are black.
When they are broiled, place them in a sealed container for a miniumum of 20 minutes to let them steam. This makes it easy to peel the skin off. Once steamed, remove the seeds and the skin from the peppers and set aside.
Set the oven to 400 degrees. On a baking sheet, toss the cauliflower and carrots in salt, pepper, and two tablespoons of olive oil. Bake for 25 minutes, until the vegetables are nice and golden brown. Toss the vegetables halfway through.
In a pot on medium-low, add 2 tablespoons of olive oil and sautee garlic and onions until softened. About 5 minutes. Add the paprika, roasted red peppers, cauliflower and carrots. Bring to a simmer for 10 minutes.
Remove from the heat, and use an immersion blender to puree the soup to desired consistency.
Serve with crumbled goat cheese on the top.
To save time, you can use jarred roasted red peppers (drained), or frozen roasted red peppers.