SalmonBerry

Creamy Cauliflower & Red Pepper Soup

In Recipe on February 25, 2015 at 5:46 am

cauliflower red pepper soup

This beautiful, pale orange, soup with pretty pink flecks is so sweet and creamy that I ate it for breakfast with smoked salmon and avocado. You’re not going to find a hater for this soup, unless it’s my 7-year-old son.

1 TBSP coconut oil

1 – 5 cloves of garlic, smashed with back of knife

1 red pepper, cored and diced

1 potato, peeled and diced

1/2 a large cauliflower, chopped

2 cups vegetable stock

1 cup coconut milk (full fat)

1 bay leaf

1/2 tsp salt

1/4 tsp coriander

1/4 tsp cumin

cauliflower red pepper soup ingredientsHeat oil over medium heat. Add garlic and red pepper, cooking down until the pepper is softened, 8 to 10 minutes.

Add potato – I used a Japanese sweet potato with purple skin and butter-colored flesh but choose any potato you like – cauliflower, stock, coconut milk, bay leaf, salt, and spices.

Bring to a boil, then lower heat to a simmer for about 15 minutes, stirring occasionally and mashing chunks with a wooden spoon as the potato and cauliflower soften.

Remove bay leaf and use an immersion blender to puree the soup. Add more veggie broth, if needed.

Garnish with chopped almonds and cilantro for added texture and flavor.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: