Stovetop Roasted Cauliflower Pepper Soup

  Stovetop Roasted Cauliflower Pepper Soup

The parts...

  
3 yellow or orange bell peppers chopped chunky
1 small head of cauliflower chopped/sliced into 1 inch chunks
1/2 large onion sliced
1 small handful Arugula
pinch of salt
2 cloves garlic (2 tsp minced)
1 -2 Tbsp olive oil (coconut oil)
generous pinch of red pepper flakes
pinch of cumin
4 cups stock - chicken/vegetable - preferably homemade

salt and pepper to taste 

   The Process...

1. Add 2 cups of the stock to a saucepan and heat on low-med.

2. Heat the oil in a large frypan over med heat.
Add peppers, onions, salt and arugula and sauté until pepper skins begin to brown and onions soften. (approx 10 minutes) Note: jarred roasted peppers can be used to save time.

3. Remove mixture from the frypan and add it to heated saucepan with 2 cups of broth.

4. Add a bit of oil to the heated fry pan then add  the sliced cauliflower, pepper flakes, cumin and garlic.

Sauté until edges of the cauliflower are tender and browned. ( approx 20 minutes)

5. Once the cauliflower mixture is browned add to the saucepan with the peppers and pour in the remaining 2 cups of stock.

6. Cover and simmer the mixture for about 20 minutes.

7. Use a hand blender to puree (or add to food processor *reminder - mixture is hot*) to the desired consistency. 

8. Place in bowls - Garnish

          Optional Garnishes -- 

          - chopped cooked pancetta

          - chill oil

          - creme freche 

          - strong cheese crumbles