Roasted Red Pepper and Cauliflower Soup
Roasted Red Pepper and Cauliflower Soup
Servings: 4 people
Equipment
- Soup Cooker or Handheld Blender
Ingredients
- 1 medium head of cauliflower broken into florets
- 4 red bell peppers core removed, deseeded and cut in to halves/quarters
- 1 yellow onion chopped
- 3 cloves of garlic minced
- 1 litre vegetable stock
- 1/2 tsp dried thyme
- 2 + 2 tbsp olive oil
- 1 tbsp ground smoked red pepper
- salt and pepper to taste
Instructions
- Preheat oven. Chop up the vegetables, spread them out on a baking tray evenly and sprinkle with some olive oil. Roasting gives the vegetables a different taste in the soup than simply just cooking them. Roast them for about 25-30 minutes on 180 Celsius.
- Add them directly to your soup cooker with all the other ingredients and cook for 25 minutes.
- Alternatively, add the onions to a large pan and fry them until they start to get a golden colour. Then add the roasted veggies, the stock and the spices and cook for about 35-40 minutes. When it's done, blend it until it's smooth. Serve it immediately with crusty bread.
