Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Mmm, I love creamy, delicious soup when it’s cold outside (and today it was definitely cold outside). This is a fun one because it has a bit of a tangy taste (thanks, goat cheese!) and is creamy without being heavy (thanks, cauliflower!). I found this recipe on Closet Cooking.

bell peppers soup

Ingredients:

  • 4 red bell pepper, cut in half and seeds removed
  • 1 small head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth or chicken stock or vegetable broth
  • 1 teaspoon smoked paprika
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

Step 1: Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.
Step 2: Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
Step 3: Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
Step 4: Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
Step 5: Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. Season with salt and pepper and serve garnished with goat cheese.

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 4

For Slow Cooker: Implement steps 1 and 2, optionally implement steps 3 and 4, place everything except the cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before pureeing and mixing in the cheese while the soup is still hot so that it melts.

Option: Use jarred or frozen roasted red peppers to save some time; use a can of white beans as the thickener instead of the cauliflower; replace one cup of broth with cream or milk.

Nutrition Facts: Calories 328, Fat 16g (Saturated 6g, Trans 0), Cholesterol 20mg, Sodium 517mg, Carbs 30g (Fiber 7g, Sugars 14g), Protein 17g

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Moroccan Couscous—My All-Time Favorite Vegan Recipe

So, you guys, this is the best. Whether you’re a meat eater or a plant-based-diet lover, you’re going to love this recipe, it’s so yummy and easy. It’s from Alicia Silverstone‘s “The Kind Diet” and so worth trying.

couscous1 couscous2 couscous final

Ingredients:

  • 2 cups peeled butternut squash, cut into 1/4 to 1/2 cubes
  • 2 cups yellow onion, large dice
  • 1.5 cups carrots, cut into 1/4 to 1/2 cubes
  • 1.5 cups zucchini, cut into 3/4 cubes
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1.5 teaspoons freshly ground black pepper
  • 1.5  cups vegetable broth
  • 2 tablespoons Earth Balance butter
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon saffron threads
  • 1.5  cups whole wheat couscous
  • 2 scallions, white and green parts, chopped

Step 1: Preheat the oven to 375 degrees F.

Step 2: Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt and 1 teaspoon pepper.

Step 3: Roast for 25 to 30 minutes, turning once with a spatula about midway through.

Step 4: While the vegetables roast, bring the vegetable broth to a boil in a saucepan.

Step 5: Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.

Step 6: Cover the pan and steep for 15 minutes.

Step 7: Scrape the roasted vegetables and their juices into a large bowl and add the couscous.

Step 8: Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.

Step 9: Cover tightly with a plate and allow to stand for 15 minutes.

Step 10: Add the scallions, toss the couscous and vegetables with a fork, and serve