Roasted Red Bell Pepper and Cauliflower Soup

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Cauliflower

  Raw

  ½ head small or 133g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  4 tbsp or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Garlic powder

  Spices

  1 tsp or 3g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Paprika

  Spices

  1 tsp or 2g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Goat cheese

  Soft type

  4 oz or 113g

Directions

1. Preheat oven to 450 degrees F.
2. Slice peppers in half and de-seed them. Broil for 10-15 minutes or until skin is charred and blackened. Once done, place in container with lid to steam while cauliflower cooks.
3. Cut cauliflower into florets and season with 2 tbsp melted butter, salt, and pepper. Roast cauliflower in oven for 30-35 minutes.
4. Remove the skins from the peppers by peeling it off carefully.
5. In a pot, bring 4 tbsp butter to heat and add diced green onion. Add seasonings into the pan to toast, then add chicken broth, red pepper, and cauliflower to the pan. Let this simmer for 10-20 minutes.
6. Take an immersion blender to the mixture. Make sure that all fats are emulsified. Then add cream and mix.
7. Serve with some goat cheese. Garnish with extra thyme and green onion. Enjoy!

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