Balanced Living
An Easy Roasted Red Pepper & Cauliflower Soup (with Kale, of course!)
Posted by Arja on November 28 in Soups and Stews
If you’ve read any other recipes I’ve posted, it won’t come as a surprise to you that I love both soup, and kale. I love them even more together, and every time I see a recipe that doesn’t have kale included I wonder if it was left out by mistake. While you might not share my enthusiasm for finding ways to include kale in everything you cook, I’m pretty sure you’ll love this brightly flavoured, creamy-without-cream, warming soup.
I stumbled across this recipe from Closet Cooking, and after a few tweaks have adapted it for you here. Don’t worry, I’ve saved you the trouble and added in the kale already. Ha!
So, what’s with my soup obsession anyway? Well, first of all, I’m a sucker for meals that get cooked all in one pot, but mainly, they’re such an easy way to get SO MANY servings of vegetables into one meal that isn’t a salad! Soups are easy to batch cook and freeze in smaller portions as well, so there is always something tucked away for future lunches and dinners.
If you’ve never roasted your own peppers, don’t be scared! It’s really easy to do, and the taste is so much fresher than the store bought jars or packages. Also, roasting vegetables brings out their natural sweetness, so don’t skip this step as it will change the entire dynamic of the soup.
Roasted Red Pepper & Cauliflower Soup (with kale!)
Adapted from Closet Cooking
Serves 6
4 red bell peppers, cut in half, seeds removed
1 tbsp olive oil
1 small head cauliflower, cut into florets
1 tbsp coconut oil
2 celery stalks, thinly sliced
3 medium carrots, diced
1 onion, thinly sliced
4 cloves garlic, finely chopped
1 tsp dried thyme
5 cups chicken or vegetable stock (preferably homemade)
1 bunch kale, leaves removed from stems and chopped
juice from 1/2 lemon (or, if lemon is small,use whole lemon)
pinch of chili pepper flakes or cayenne
4oz/140g soft goat cheese, crumbled (optional)
garnish with toasted pumpkin seeds (optional)
Step 1 – place red peppers on a baking sheet cut side facing down and broil until skins are blackened. Place in a container with a lid and let them sit for 20 mins before pinching the skins off.
Step 2 – meanwhile, preheat oven to 400 F, toss cauliflower in oil and spread evenly on a parchment lined baking sheet. Roast for 20-30 mins, turning halfway through cooking time, until browned.
Step 3 – heat coconut oil over medium heat and add onion, celery and carrots. Cook with lid askew for 10 mins, or until carrots are getting tender. Add garlic and thyme and cook for another few minutes.
Step 4 – Add stock, roasted red peppers, and roasted cauliflower to the pot. Bring to a boil, then reduce heat and simmer for 10 mins. Turn off heat and puree using immersion blender, or in batches using a regular blender. Return to pot, add chopped kale and goat cheese (if using), and cook for 5-10 mins more until kale is soft. Add chili pepper and lemon juice, stir well, and taste. Add more lemon juice if desired. Serve garnished with pumpkin seeds.
Soooooo good. Also, leftovers make a great pasta sauce, especially for kids when you’re struggling to get extra veggies into them!
Enjoy! Eat to feel good!
