It is definitely getting cold here in Canada, so lately I have been drawn to warm, hearty meals. The kids love soup, my hubby loves soup, we all love soup. So I roast, toast, and throw everything in a pot and call it a day.
Super simple roasted red pepper and cauliflower soup — add some pancetta, sausage, or bacon to make this super tasty and heartier for those meat lovers, or keep it light and animal friendly like the recipe below. I cut up the rest of our rye bread, tossed it with truffle oil and dried rosemary and a pinch of Himalayan sea salt, and put it in the oven at 400 for 10-15 min. Yum!
1 head of cauliflower
3 red peppers
3-4 C vegetable stock
1 red onion, chopped
2 garlic cloves, minced
2 bay leaf
1 tsp dried rosemary (fresh is even better!)
1 tsp smoked paprika
salt and pepper to taste
Preheat oven to 450.
Chop cauliflower into florets and toss with olive oil. Place on baking sheet and bake 20 min, or until beginning to blacken.
Meanwhile, cook onion and garlic cloves in a large stock pot on medium-low heat for 5 min. Add stock and remaining spices.
Add cauliflower to the soup and stir to combine.
Cut red peppers in half and remove seeds and stem. On tinfoil on a baking sheet, place peppers skin side up and put in oven. Remove when the skins blacken, approx. 15-20 min.
Remove from oven, wrap the peppers up in the tinfoil they lay on, and place in a ziplock bag to “sweat” for 10 min.
Remove the skin from the peppers and place into the soup. Cook another 20 min.
Use an immersion blender in the stock pot or place soup in batches in a blender. Transfer back to pot and serve with fresh rosemary and a drizzle of coconut milk/almond milk (goat cheese and sour cream work well too!).