Creamy Roasted Red Pepper and Cauliflower Soup

Ingredients

• Red bell pepper

  Sweet, raw

  4 medium or 476g

• Cauliflower

  Raw

  1 head small or 265g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Goat cheese

  Soft type

  4 oz or 113g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Smoked Paprika

  Fresh & Easy

  1 tsp or 32g

Directions

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a seaable container and let "steam" for 20 minutes before pinching the skins off and dicing.
2. Heat oil in a large pan over medium heat and cook the onion until tender about 5-7 minutes. Then add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
3. Then add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency (VITAMIX)
4. Season with salt and pepper and serve garnished with goat cheese

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