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


  • 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

Couscous Confetti Salad



Food 3

Food 4


  • 1.5 cups dry whole-wheat couscous
  • 2 cups boiling water
  • 3-4 green onions
  • 1 red bell pepper
  • 1 carrot, grated
  • 1-2 cups finely shredded red cabbage
  • .5 cup parsley, finely chopped
  • .5 cup golden raisins or chopped dried apricots
  • 1 lemon, juiced
  • .25 cup seasoned rice vinegar
  • 1 tbspn olive oil
  • 1 tspn curry powder
  • 1.5 tspn salt

Step 1: In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.

Step 2: In a small bowl, whisk the lemon, rice vinegar, olive oil, curry powder and salt.

Step 3: Mix all ingredients together. Drizzle with dressing (step 2) and toss. Salad!

My Favorite Scrumptious Smoothie

Smoothies tend to tread on dangerous ground: Some are super healthy, packed with fruit and other yummy, healthy ingredients. But others—usually the ones you buy at the grocery store or Jamba Juice—are packed with sugar (and not the natural, found-in-fruit kind). My favorite smoothie is homemade, simple and yummy.

Fruit 1 Smoothie


  • 3/4 banana
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1/2 cup Trader Joe’s Organic Soy Milk Unsweetened (Vegan)
  • Splash of fresh-squeezed orange juice

Step 1: Throw it all in the blender.

Step 2: Blend until smooth, throw in a couple of ice cubes.

Step 3: Pour into a fun glass and enjoy!