Michael and Rachel's

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Cauliflower and Roasted Red Pepper Soup

Updated: 25 Apr 2015

Ingredients

  • 4 red peppers (or 1 jar roasted red peppers)
  • 1 cauliflower, in florets
  • Garlic oil
  • 1 onion
  • 3 sticks celery
  • 3 garlic cloves
  • 1.2l chicken stock made with 2 stock cubes
  • 1 tsp fresh thyme
  • 1 tsp smoked paprika
  • Salt, pepper

Method

  1. Wash the peppers and cut in half; deseed. Place skin side up on a foil lined baking try. Grill on about 220C until the skins have blackened and blistered. Leave to cool in a sealed tupperware. Once cool, remove the blackened skins.
  2. Wash and chop the cauliflower; drizzle with garlic oil and roast for about 20 minutes at 180C until going brown / golden.
  3. Roughly chop an onion, the celery, and the garlic. Saute until translucent. Add the chicken stock, thyme, paprika, salt and pepper. Chop the cooled red pepper and the roasted cauliflower; add this too. Simmer for 20 minutes.
  4. Blend until smooth using a blender.

Made 3 400ml portions.