Roasted Red Bell Pepper & Cauliflower Soup

This is one of my favorites so far! I have tried to cook with red bells for so long and wanted something fresher and sweeter, and not as hearty as a chili but just could not swing it…until now! You will love this!!

{Husband} chef and kid tested 🙂

Roasted Red Bell Pepper & Cauliflower Soup

 

You’ll Need:

6 red bell peppers, chopped

2 heads of cauliflower, pulled apart loosely

1 pound ground Italian fennel sausage

6 white sweet potatoes, peeled and chopped into small pieces

½ red onion, chopped

2 quarts chicken stock

3 Tbsp garlic & pepper powder

Salt to taste

Olive oil as needed

1 cup white wine

Method:

Heat up the grill and turn on low. Drizzle olive oil over cauliflower heads and season with a mixture of paprika, cayenne, salt and pepper then wrap the heads in foil and put on the wrack above the heat on grill. Roast for about 45 minutes.

Place the bell peppers on the grill away from the heat for about 45 minutes depending on size and heat of your grill. They should become soft, slightly charred, and the skin wrinkling and pulling away from the flesh. Once peppers are done, place on half sheet tray on in pot and wrap tightly with saran wrap, set aside for at least 10 minutes then pull the skin off.

In large pot cook the sausage, breaking it up into smaller pieces with a wooden spoon as it cooks. Take out of the pot and set aside. In the pot add in the onion, let cook, stirring regularly for about 7 minutes, add in potatoes. Add in a little wine deglazing the pot as needed. Continue stirring so the flavors bind together and the potatoes become softer and glossy looking.

 

With the cleaned red peppers {seeds removed}, chopped them up, being careful to keep all of that juice, the put in vitamix {or blender} and puree. Add the puree to the pot with potatoes, stir it in. Put the chicken stock into the vitamix to get all of the goodies that attached to the sides out, pour into the pot, bring to boil. Once boiling, add in the cauliflower and the sausage. Stir and bring to a boil, then turn the heat down, season with garlic pepper and salt, stir, and cover for about 20 minutes. With a potato masher, mash the cauliflower and potatoes until the soup looks mildly chunky. If you prefer to have it smooth then use a hand mixer or put into vitamix. I like it to be someone chunky still. Once mashed, cover and let cook on low heat for another 15 minutes, then serve.

 

This is a great soup to put into pint containers to freeze for lunches.

 

This can be modified for Whole30 by eliminating the white wine and using stock to deglaze the pot.

IMG_4307.JPG

 

 

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.

Enjoy!

 

B.L.A.T.’s

It’s supposed to be fall heading into winter time and it still feels like summer with temperatures in the high 70’s and low 80’s. This weather some on the east coast may call a blessing for us in California, some would say we are lucky. Well, we are a bit lucky but we all want to bust out our crock pots and sport our long jeans and boots but that just isn’t happening! So…we can bust out that grill again and make some good old fashioned BLT’s or BLAT’s.

For 6 sando’s you’ll need:

1 package of St. Andre triple cream brie
6 slices of Medium sharp cheddar cheese
1 Avocado, ripe and sliced/chunked
1 package of bacon {Any kind you like, but I like to use maple}
1/2 red onion sliced thinly
2 ripe tomatoes, sliced {heirloom is best but depending on the time of year, anything that is ripe will work}
2 hearts of romaine lettuce, pulled off the core and cut to fit the bread {I pack the sandwiches so they’re nice and crunchy; about four-five leaves per sando}
12 slices of whole wheat sliced bread
1/2 cup of mayo

Saute the red onion until soft and slightly translucent.
Cut the bacon in half and saute, set aside and let decrease.
Add mayo to one side of the bread and put that side down on the grill. On the other side of the bread, place one kind of cheese on one slice and the other on the other slice. Keep away from the flame, we just want to melt the cheese.
Pull off when melted, put 4-6 bacon slices in the melted cheese, add the onions and the chunks of avocado, place two slices of tomato and finish with the lettuce. Add salt and pepper to taste, cut in half and serve with your favorite red wine, rose, or craft beer!

I like to pair this with Trione Rose or a nice floral IPA.
YUM.

Trione Photoshoot_08 31 14_1076_edited-1

Trione Photoshoot_08 31 14_1077_edited-1