Cauliflower and Roasted Red Pepper Soup

Following along the ‘cauliflower’ theme I seem to have going this week, I decided to pair it with my favorite red vegetable… roasted red peppers.  I love them so much… they are rich in flavor and add a touch smokiness to anything I serve with them.

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.

Cauliflower and Roasted Red Pepper Soup
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

1.  Remove the leaves and large centre stem from the cauliflower.  Separate into florests, wash, and set aside.
2. Melt the coconout oil over MEDIUM heat.
3. Add the onions and garlic.  Saute until translucent, stirring occasionally, about 6 minutes.
4. 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.
5. Remove from heat, and then add roasted red peppers.
6. Purree and  then season with salt and pepper before serving.

Per 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.

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