Saturday, January 7, 2017
CAULIFLOWER ROASTED RED PEPPER SOUP
Weather is cold and it's time for soup!
4 medium-sized red bell peppers
1 head of cauliflower, diced into florets
1 1/2 tablespoons oil
1 medium-sized onion, diced
3 garlic cloves, minced
4 cups chicken stock
1 teaspoon smoked paprika
salt and pepper, to taste
Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper.
Broil in the oven on high until the skin has become black.
Remove peppers from the oven and place into a bowl and cover with plastic wrap. This step makes it easier to remove the skin from the peppers.
Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway. Takes about 20-25 minutes.
Place oil in a large pot, add the diced onion and garlic cloves. Saute over medium-to-low-heat until the onions are tender and caramelized.
Add the chicken stock and smoked paprika into the pot and mix everything together. Allow the mixture to simmer on medium-heat.
Remove the skins from the peppers, dice the peppers and cauliflower. Add them into the pot; mix together. Allow the soup to simmer on medium-heat for 20 minutes.
Add the soup into a blender 2 cups at a time or use an immersion blender and blend until the mixture is creamy and pureed.
Add salt and pepper to taste.
recipe adapted from Gal On A Mission
Featured 1/11/17 on Thursday Favorite Things