Do you like to do your own red peppers in our oven or barbecue? I have purchased them… in huge glass jars… the shiny roasted red peppers in the big glass jars always lure me in. I did purchase one once, but could not finish them. Alas, the last half of the jar went to waste, and I always thought they weren’t quite as tasty as the ones I do myself.
I have a post about roasting red peppers… check it out here….
And then clean a head of cauliflower and make this awesome soup! Thick, naturally creamy and rich. All it needs is a bit of salt and pepper to your own liking, and you have a hit on your hands. If your family thinks they don’t like cauliflower… don’t even tell them. That is how I have The Captain loving it… shhhhh…. don’t tell.
Of course I like to use my own turkey or chicken broth too… if you like, use a vegetable broth for a vegan soup. It’s all good.
Makes 5 servings
- 2 tsp coconut oil
- 6 ounces chopped white onion
- 5 cloves garlic, peeled,smashed and minced
- 1 large head cauliflower
- 4 cups chicken stock.
- 4 medium red pepper, roasted
- Remove the leaves and large centre stem from the cauliflower. Separate into florests, wash, and set aside.
- Melt the coconout oil over MEDIUM heat.
- Add the onions and garlic. Saute until translucent, stirring occasionally, about 6 minutes.
- Add the cauliflower and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes until cauliflower is soft and cooked through.
- Remove from heat, and then add roasted red peppers.
- Purree and then season with salt and pepper before serving.
Weight Watchers P+ = 3.
Calories 85; Protein 4g; Carbohydrate 14g; Fat 3g; Fibre 5g.
Getting everything into the pot…
And when it’s cooked, puree with your immersion blender.