Roasted Peppers and Cauliflower Soup

Description

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

Cooking

Step 1

Cut a red pepper in half, scrape out the seeds and place face down on a baking sheet lined with parchment paper or foil. Bake in the oven at maximum until the skin is charred. Remove from the oven and place in an airtight container or bag and allow the peppers to cool. The peel will steam off and be easy to remove. Bake cabbage inflorescences at maximum temperature until dark and soft, be sure to turn over in the middle of the process. This takes about 20-25 minutes.

Step 2

While the cauliflower is roasting, heat the oil in a large saucepan, add the diced onion and garlic. Fry on medium heat until golden brown.

Step 3

Add the chicken broth, thyme and smoked paprika to the pot and stir everything together. Let the mixture boil.

Step 4

Remove the skin from the peppers, chop the peppers and add to the pot. Do the same with cauliflower. Simmer soup over low heat for 10 minutes.

Step 5

Puree the soup, adding salt and pepper to taste.