The perfect way to use up bell peppers that are past their prime. This roasted cauliflower and bell pepper soup is healthy and delicious plus easy to make.
1MediumHead of CauliflowerStem Removed, Cut into even sized Florets
3-4Red, Yellow or Orange Bell PeppersStems and Seeds Removed (or a 340ml jar of roasted red peppers)
1HeadGarlic
1LitreChicken Stockor any soup stock/broth
½teaspoonRed Pepper
1TeaspoonThyme
1TablespoonPaprika
1TeaspoonBasil
1TeaspoonTable Saltor more to taste
Topping
6TablespoonsCreamDivided
1½TeaspoonsFreshly Cracked Black PepperDivided
3TeaspoonsFresh ParsleyDivided
Instructions
Roast
Start by preheating your oven to 400°F.Wash and prepare your peppers and cauliflower. (Remove seeds, stems etc.) Cut into even sized pieces and place on a cookie sheet lined with parchment paper or a silicon mat. I do not add oil to the veggies to roast them, it isn't needed. Just the vegetables onto the cookie sheet and into the oven. You can also place a whole head of garlic on one of the sheets. No need to peel it! The garlic flavour will mellow out as it roasts.
Roast for 25-30 minutes, until fork tender. The Garlic is done when it easily pops out of the peeling when squished.
Add all of your roasted goodies to a large dutch oven, soup pot etc. Top with the soup stock of your choice and the seasonings. Simmer for 5 minutes on medium heat.
Blend with an immersion blender or regular blender. (If you're using a regular blender, my advice would be to blend ingredients BEFORE adding to a soup pot. So from the oven add straight to the blender and then once blended, bring to a simmer. It will still be warm but much easier than dealing with boiling hot liquid in a blender.)
Divide into bowls and top with freshly ground black pepper, fresh parsley and cream