Flavor, flavor, and more flavor! Come and make it!

Ingredients

3 red peppers
1 paper bag, lunch sized
2 Tablespoons olive oil
1/2 medium onion
3 cloves garlic 
48 ounces clear vegetable broth (non-tomato based)
1 head of cauliflower
1/3 cup feta or goat cheese (I used goat cheese)
sea salt and pepper to taste
1 lemon

     Directions Below

 

 

 

 

 

Step ONE:

3 red peppers

1 paper bag, lunch sized

Turn oven on high broil placing rack on top shelf. Put 3 red peppers on tin foiled lined baking pan and place in oven. Cook peppers evenly on all sides rotating with tongs. Once blackened, remove from oven and put all three peppers in lunch size paper bag. Fold paper bag top down to prevent steam/heat from getting out. Wait approximately 15 minutes until peppers cool and remove from bag. Blackened skin should peel off easily from the flesh of the red peppers. Remove seeds and set aside. YUM!

Step TWO:

2 Tablespoons olive oil

1/2 medium onion, diced

Heat oil over medium heat and add onion. Cook until soft, approximately 10-15 minutes, stirring occasionally.  

Step THREE:

3 cloves garlic, crushed

48 ounces clear vegetable broth (non-tomato based)

1 head of cauliflower, chopped

Add ingredients to onions in Step TWO. Bring to boil. Cook until cauliflower is fork tender, approximately 15 minutes.

Step FOUR:

Add red peppers to Step THREE.

Get your immersion blender (or blender) and mix until creamy. I blend it right on the stove. 

Step FIVE:

1/3 cup feta or goat cheese

sea salt and pepper to taste

Stir in cheese to Step FOUR. TASTE YOUR FOOD and add salt and pepper to taste. Do you think it needs more cheese? Add it! Remember, you are the creator of this dish!

Step SIX:

1 lemon, juiced

Add lemon juice 5 minutes before serving. This adds a nice freshness to the soup.