Tuesday, March 11, 2014

on roasted red pepper and cauliflower soup with goat cheese...

I made this soup up last night. It's super quick and easy yet the flavor is phenomenal. The goat cheese that I crumbled on top really infused everything together. It's some of those soups that you can eat and don't feel super full and bloated but more satisfied with leaves you feeling happy and healthy. Try it out for something quick during the week!

4 red bell peppers
2 tablespoon olive oil
2 whole tomatoes
1 small head of cauliflower
2 cloves garlic, minced
1 onion, chopped
4 cups chicken broth
1 teaspoon sweet paprika
crumbled goat cheese for garnish

1// Cut up red bell peppers, cauliflower and tomato and spread onto a baking seat. Drizzle 1 tablespoon olive oil onto vegetables. Bake at 375 for 20 minutes or until the vegetables are tender.
2// In a pot, heat 1 tablespoon of olive oil and add chopped onion. Cook until onion is opaque. Next add all the veggies along with chicken broth, minced garlic and sweet paprika. Let everything cook together for about 15 minutes until it all boils together.
3// Turn heat off. Use a hand blender and puree soup to your desired consistency. Add salt and pepper to taste (tip:goat cheese is pretty salty already so do not over load soup with salt).
4// Garnish with some crumbled goat cheese and if you're like me and like a little extra zing! a few shakes of hot sauce really seal the deal.


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