Cauliflower and Red Pepper Soup

Hello! I made a really really great soup yesterday and I wanted to share. Over the holidays I went to see a naturopath to learn more about how I can get nutrients out of all of da foodz since I am now calling myself a vegetarian. My doctor was super great and we really bonded over all things running, vegetables, and iron deficiencies. He gave me tons of great resources and tips, which I will be sneaking into my upcoming posts. One of the things he mentioned was becoming friendly with the cruciferous family of vegetables. This includes cauliflower, kale, broccoli, brussel sprouts, cabbage, and many more. 

So here I am, pouncing on all recipes that involve those ingredients because they are apparently extremely rich in all good things, such as Vitamin C, Vitamin A, folic acid, and fibre  These superstars are also great anti-inflamatory agents and have loads of protein... I know what you're thinking, protein in vegetables?? I know, pretty great.

After a quick Pinterest search I came up with tons of great recipes including this roasted red pepper & cauliflower soup topped with kale pesto. Delicious and nutritious!!

Ingredients

SOUP
- 4 medium red bell peppers
- 1 head of cauliflower, diced into florets (roughly 4 cups)
- 2 Tbsp oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable stock
- 1 tsp dried basil
- 1 tsp chili powder
- dash of salt and pepper

PESTO
- 2 cups of kale
- 1/2 cup olive oil
- 1/4 tsp salt
- 1 clove of garlic
- juice of one lemon (roughly 3 Tbsp)
- 1/2 cup raw almonds

Directions

SOUP
✿ First, you need to do some roasting! Cut the peppers in half and take out the seeds. Then place them cut side down on a baking sheet lined with parchment paper. Broil the peppers till they are black on the outside and soft on the inside, about 20 minutes depending on the size.

When the peppers are done roasting put them in a sealed container to let them steam a bit, so it's easier to peel the skin off.

✿ Then broil the cauliflower florets for about 20-25 minutes.

✿ While this is all happening you can start the base of the soup. In a pot set to medium-low heat, add in the oil, diced onion, and garlic. Let that sauté till the onions are tender.

✿ Next add the spices and veggie stock and let simmer on medium heat.

✿ Now you can remove the skins from the peppers and chop them up. Then, add the roasted peppers and cauliflower to the pot. Let everything simmer for about 20 minutes to let all the ingredients get to know each other.

✿ Using either an immersion blender or in parts in a regular blender, puree the bejeebers out of the soup.



You can now make this amazing pesto to top your soup, or to add into anything you eat!! I've been putting in sandwiches, on sweet potatoes, pizza, and pasta for the last little while and it's THE TASTIEST, CREAMIEST thing ever. And hello kale!

PESTO
✿ In a food processor pulse together the kale, oil, salt, garlic, and lemon. 

✿ Next, add in the almonds and process some more until it all comes together.

✿ Keep refrigerated.


Yum yum yum! I hope you aren't too scared off by all the roasting involved in this recipe because the end product is sooooo worth it.

xox


// original recipes from Gal on a Mission and Pinch of Yum