Bell Pepper and Cauliflower Soup

Over the holidays a friend brought us a Hanukkah gift of some fantastic Mirasol red pepper bisque. I don’t know what he put in it, but it really was fantastic, and I was inspired to try my own.
Now, I normally like a little more substance to my soup. Because really, how are you going to get full from soup? So, in my version, I do blend it down some, but I leave enough larger pieces to make it feel more hearty.

Red Pepper and Cauliflower Soup

Peppers and onions and potatoes… and more

Ingredients:

1 onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 potato, peeled and chopped
1 head cauliflower, chopped
3 cups broth
1 cup coconut milk
3 cloves garlic, minced
1/4 tsp cayenne
1/2 tsp paprika
1/2 tsp cumin
1 bay leaf
coconut oil
Salt and pepper to taste.

Just give it all a rough chop

Method:

In your soup pot, heat a little coconut oil, and saute the onions, celery and red pepper.
Once the onions are starting to be translucent, add the garlic and saute for a minute or two more.
Add the rest of the ingredients and simmer until the potato and cauliflower are soft, about 20 minutes.

after 20 minutes of simmering and mingling

Here, you can pull out your immersion blender and blend away. But not all the way. Like I said, it feels heartier with some pieces you can really bite into.
Or you can pour half of it into your blender and blend away. It is hot, so be careful.
And you can never go wrong with a nice piece of garlic bread with your soup.

Greg