A creamy roasted red pepper and cauliflower soup with tangy melted goat cheese!

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 or veggie stock

• 1 teaspoon smoked paprika

• 4 ounces goat cheese, crumbled

• salt and pepper to taste

directions

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.

2. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.

3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.

4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.

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.

6. Season with salt and pepper and serve garnished with goat cheese.

ENJOY!!