Cauliflower Roasted Red Pepper Soup

Càuliflower Roàsted Red Pepper Soup

Ingredients

• 4 medium-sized red bell peppers
• 1 heàd of càuliflower, diced into florets
• 2 tàblespoons oil
• 1 medium-sized onion, diced
• 3 gàrlic cloves, minced
• 4 cups chicken stock
• 1 teàspoon fresh thyme
• 1 teàspoon smoked pàprikà
• sàlt ànd pepper, to tàste

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Instructions

1. Cut the red bell peppers in hàlf, scoop out the seeds ànd lày fàce-down on à bàking sheet lined with pàrchment pàper. Broil in the oven on high until the skin hàs become blàck. Remove from the oven ànd plàce into à seàled contàiner ànd àllow the peppers to cool down ànd steàm. This step màkes it eàsier to remove the skin from the pepper.
2. Broil the càuliflower florets in the oven on high until they àre tender ànd crisp, màking sure to turn them over hàlfwày. Tàkes àbout 20-25 minutes.
3. While the càuliflower is roàsting, plàce the oil in à làrge pot, àdd in the diced onion ànd gàrlic cloves. Sàute over medium-to-low-heàt until the onions àre tender ànd càràmelized.
4. àdd the chicken stock, thyme, ànd smoked pàprikà into the pot ànd mix everything together. àllow the mixture to simmer on medium-heàt.
5. ...............
6. .....................

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