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Tuesday, April 1, 2014

Roasted Red Pepper and Cauliflower Soup

Hi friends!  I'm all about soups and salads lately, but soups can be disguised as healthy when in fact often times they are not.  Now, don't get me wrong, if I'm in the mood for Broccoli Cheddar or Split Pea and Ham, I'm not gonna worry about the fat, calories and sodium!  But, last night was Monday, and as usual, we like to eat healthy during the week.  So, here is a tasty, light and HEALTHY soup recipe for ya!  No cream, butter or fat!  Woohoo! 

Serves 4-6


4 Red Bell Peppers, seeded and halved
1 Head of cauliflower, cut into florets
1 large yellow onion, diced
2 Tbsp olive oil
2 Garlic cloves, minced
1 Tsp lemon zest
1 Tsp fresh thyme, chopped
1 Tsp fresh basil, chopped
1 Pinch red pepper flakes
4 Cups low-sodium chicken broth (or veg broth to keep vegetarian)
1 Tsp paprika
4 oz crumbled goat cheese
Salt & Pepper

1.  Place the peppers skin side up on a baking sheet and broil for about 10-15 minutes until the skin turns black. Immediately place peppers in a gallon size Ziploc bag and let steam for 20 minutes.

2.  Reduce oven to 400.  Toss cauliflower in 1 Tbsp olive oil and place on baking sheet.  Bake for about 30 minutes until tender and caramelized, tossing every so often. 

3.  Over low-med heat, sauté the onions in 1 Tbsp olive oil until tender.  Add the garlic, basil, lemon zest, red pepper flakes and thyme.  Cook for 2 minutes then remove from heat.

4.  Remove red peppers from bag and pinch skin to remove all skin.  Dice the red peppers.

5.  In a large pot, simmer all ingredients and add salt and pepper.  Remove small amounts at a time and puree in blender, until desired consistency is reached.