An easy and delicious soup with a slight smoky flavor. This soup calls for only four ingredients and can be easily made vegan. SCD legal and paleo. Gluten free, grain free and dairy free.
Prep Time15 minutesmins
Active Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: cauliflower, roasted peppers, soup
Yield: 6Servings
Calories:
Author: Jennifer
Materials
4red bell peppers
1medium head of cauliflower
2cchicken stock
1tbspavocado oilto drizzle on vegetables
1dashsalt and pepper to taste
Instructions
Preheat oven to 425F.
Cut and seed red bell peppers into fourths.
Cut florets off the head of cauliflower.
Place veggies on parchment lined baking sheets, making sure they're not crowded.
Drizzle with avocado oil and use hands to toss veggies, ensuring all are covered in oil.
Roast for 30 minutes.
Remove baking sheets from oven and allow peppers to cool.
Place the peppers, cauliflower and two cups of chicken stock in a blender. If you wish, reserve a few cauliflower florets to use as a garnish.
Blend until smooth.
Continue to add stock until your desired consistency is reached. (I prefer my soup on the thicker side.)
Serve warm and garnish with reserved cauliflower florets.