Roasted Red Pepper and Cauliflower Soup
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 6 servings
Ingredients
For the soup:
  • 4 red bell peppers
  • 2 Tbsp olive oil
  • 2 leeks (white and green parts only), rinsed thoroughly and sliced
  • 2 stalks celery, sliced
  • 1 carrot, diced
  • 1 head cauliflower, chopped
  • 10-12 sprigs thyme
  • 1 bay leaf
  • 6 cups vegetable broth
For the cheddar toast points:
  • sliced whole wheat bread
  • grated white cheddar cheese
  • or, serve with Greek yogurt
Instructions
  1. Preheat your broiler on high. Remove stems and seeds from bell peppers and cut in halves or quarters. Place skin facing up on a baking sheet lined with aluminum foil. Broil and skins are completely black, rotating sheet as necessary. The timing will depend on your broiler, so check often. Remove charred peppers from broiler, drop into a Ziploc bag, and seal. Set aside to steam while you prepare the rest of the soup.
  2. Heat olive oil in a large pot over medium heat. Add sliced leeks, celery, and carrot, and saute until beginning to soften, about 6 minutes. Add chopped cauliflower, thyme, bay leaf, and broth. Cover and simmer until cauliflower is tender, 20-25 minutes. Remove from heat. Remove and discard the thyme and bay leaf.
  3. Remove peppers from the plastic bag. Peel off the charred skins and discard. It's okay if some bits of the skin still stick to the pepper. Add the peppers to the soup. Puree with an immersion blender, or in batches in a regular blender, until smooth.
  4. Top slices of bread with mounds of grated cheddar and toast until cheese is melted and bubbly. Slice into triangles.
  5. Serve soup with cheddar toast points. (Or skip the toast and serve with a dollop of Greek yogurt.) Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/02/roasted-red-pepper-and-cauliflower-soup/