This is one of my favorites so far! I have tried to cook with red bells for so long and wanted something fresher and sweeter, and not as hearty as a chili but just could not swing it…until now! You will love this!!

{Husband} chef and kid tested 🙂

Roasted Red Bell Pepper & Cauliflower Soup

 

You’ll Need:

6 red bell peppers, chopped

2 heads of cauliflower, pulled apart loosely

1 pound ground Italian fennel sausage

6 white sweet potatoes, peeled and chopped into small pieces

½ red onion, chopped

2 quarts chicken stock

3 Tbsp garlic & pepper powder

Salt to taste

Olive oil as needed

1 cup white wine

Method:

Heat up the grill and turn on low. Drizzle olive oil over cauliflower heads and season with a mixture of paprika, cayenne, salt and pepper then wrap the heads in foil and put on the wrack above the heat on grill. Roast for about 45 minutes.

Place the bell peppers on the grill away from the heat for about 45 minutes depending on size and heat of your grill. They should become soft, slightly charred, and the skin wrinkling and pulling away from the flesh. Once peppers are done, place on half sheet tray on in pot and wrap tightly with saran wrap, set aside for at least 10 minutes then pull the skin off.

In large pot cook the sausage, breaking it up into smaller pieces with a wooden spoon as it cooks. Take out of the pot and set aside. In the pot add in the onion, let cook, stirring regularly for about 7 minutes, add in potatoes. Add in a little wine deglazing the pot as needed. Continue stirring so the flavors bind together and the potatoes become softer and glossy looking.

 

With the cleaned red peppers {seeds removed}, chopped them up, being careful to keep all of that juice, the put in vitamix {or blender} and puree. Add the puree to the pot with potatoes, stir it in. Put the chicken stock into the vitamix to get all of the goodies that attached to the sides out, pour into the pot, bring to boil. Once boiling, add in the cauliflower and the sausage. Stir and bring to a boil, then turn the heat down, season with garlic pepper and salt, stir, and cover for about 20 minutes. With a potato masher, mash the cauliflower and potatoes until the soup looks mildly chunky. If you prefer to have it smooth then use a hand mixer or put into vitamix. I like it to be someone chunky still. Once mashed, cover and let cook on low heat for another 15 minutes, then serve.

 

This is a great soup to put into pint containers to freeze for lunches.

 

This can be modified for Whole30 by eliminating the white wine and using stock to deglaze the pot.

 

 

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.

Enjoy!