Bell Pepper-Cauliflower Soup

Phase 1 compatible. Each serving has the oil, salt and veggies required for phase 1.
Serves 4
Serving size: 1.5 cups

Bell Pepper Cauliflower Soup

2 large bell peppers, stemmed and cored, halved lengthwise and pressed flat
4 tsps olive or grapeseed oil
2 shallots, peeled and chopped
1 tsp sea salt
1/4 tsp cayenne pepper (or smoked paprika if you want less spice)
4 cups chicken broth
4 cups cauliflower
1 tsp sweetener
Fresh ground pepper to taste
Chives (optional)
Lemons (optional)


1. Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.
2. In a large pot over medium-high heat, warm oil. Add shallots, salt, cayenne pepper and cook about 3 minutes. Add broth and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, 10 minutes. Purée in a blender and add sweetener. Add pepper to taste.
3. Serve hot or cold, garnish with oil, chives and lemon, if you'd like.

Average: 3.8 (56 votes)


mrsdumo's picture

This sounds great! I'll give it a shot tonight!

mypoetee's picture

Best soup ever!!!! Topped with fresh green onions, tastes like a real homemade soup and it is absolutely delicious.