Roasted Peppers and Cauliflower Puree Soup

The soup is elegant, hearty, with a minimum amount of fat and maximum benefits.

Ingredients

• 4 medium red bell peppers
• 1 head of cauliflower, cut into florets
• 2 tablespoons butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon smoked paprika (highly recommended!)
• salt and pepper to taste

Directions

1. Cut the red peppers in half, scrape out the seeds and place them face down on a baking sheet lined with parchment paper or foil. Bake in the oven on high until the skin is charred. Remove from oven and place in an airtight container or bag and let the peppers cool. The skin will steam off and peel off easily. Bake inflorescences of cabbage at maximum temperature until darkening and soft, be sure to turn over in the middle of the process. This takes about 20-25 minutes.
2. While the cauliflower is baking, heat the oil in a large saucepan, add the diced onion and garlic. Fry over medium heat until golden brown.
3. Add chicken stock, thyme, and smoked paprika to the saucepan and stir. Bring the mixture to a boil.
4. Peel the peppers, chop the peppers and add to the saucepan. Do the same for the cauliflower. Simmer the soup for 10 minutes.
5. Purée the soup, adding salt and pepper to taste.