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!
Ingredients
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1 head of cauliflower
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3 red peppers
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3-4 C vegetable stock
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1 red onion, chopped
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2 garlic cloves, minced
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2 bay leaf
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1 tsp dried rosemary (fresh is even better!)
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1 tsp smoked paprika
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salt and pepper to taste
Method
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Preheat oven to 450.
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Chop cauliflower into florets and toss with olive oil. Place on baking sheet and bake 20 min, or until beginning to blacken.
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Meanwhile, cook onion and garlic cloves in a large stock pot on medium-low heat for 5 min. Add stock and remaining spices.
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Add cauliflower to the soup and stir to combine.
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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.
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Remove from oven, wrap the peppers up in the tinfoil they lay on, and place in a ziplock bag to “sweat” for 10 min.
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Remove the skin from the peppers and place into the soup. Cook another 20 min.
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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!).
