Bell Pepper-Cauliflower Soup

Bell Pepper-Cauliflower Soup
Serves 4
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  1. 2 large bell peppers, stemmed and cored, halved lengthwise and pressed flat
  2. 4 tsps olive or grapeseed oil
  3. 2 shallots, peeled and chopped
  4. 1 tsp sea salt
  5. 1/4 tsp cayenne pepper (or smoked paprika if you want less spice)
  6. 4 cups chicken broth
  7. 4 cups cauliflower
  8. 1 tsp sweetener
  9. Fresh ground pepper to taste
  10. Chives (optional)
  11. Lemons (optional)
  1. Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.
  2. In a large pot over medium-high heat, warm oil. Add shallots, salt, cayenne pepper and cook about 3 minutes. Add broth and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, 10 minutes. Purée in a blender and add sweetener. Add pepper to taste.
  3. Serve hot or cold, garnish with oil, chives and lemon, if you'd like.
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