Stuffed Pepper Soup
Valentine’s Day is Thursday and while we don’t celebrate with gifts, we usually do make a nice meal at home. I recommend avoiding the restaurant and making a meal together. You get to choose the food, music, and drink. If you are looking for a colorfully themed meal, this stuffed pepper soup could do the trick! It isn’t too intense which gives plenty of time to catch up with your significant other while cooking. This is a very hearty soup so it will fill you up but if you plan to go over the top, this will make 4 appetizer sized bowls.
Stuffed Pepper Soup
2 large servings
½ head Cauliflower (~ 1 cup)
Sweet Italian Sausage optional (12 oz or 3 links)
2 Bell Peppers, chopped (~2 cups)
½ minced Onion
2 cups Broth
½ can Coconut milk
½ tbs olive oil
½ tsp Red pepper flakes
Basil, 1 tsp minced fresh packed
2 tsp Garlic
Tomatoes 1 can, petite diced
Italian seasoning 1 tsp
Salt n pepper, ¼ tsp each with bell pepper & again after immersion blender
Goat Cheese topping optional
Cut the cauliflower stem out from the center to remove cauliflower florets.
Break the florets into even sized pieces and rice in food processor, set aside
Remove casings from sausage
Brown sausage in a large soup pot, drain any fat, set aside
Dice bell peppers and onion
In a large soup pot sauté bell pepper, onion, ½ TBS olive oil about 8 min over med-low
Add in 2 tsp garlic, cook additional 3 minutes
Add broth, coconut milk, red pepper flakes, basil, Italian seasoning, salt, pepper, and ½ of the can of tomatoes
Using an immersion blender, blend the soup until smooth
Add the rest of the tomatoes, Italian sausage.
Simmer for 20 minutes. Season with salt and pepper again
If you are eating it all the soup at dinner, you can add in all the cauliflower rice and cook for an additional 5 minutes.
If you are saving some, I recommend adding to each bowl, quick cook in microwave for 30 sec per bowl and top with soup (1/4 cup per bowl). This ensures the cauliflower doesn’t get mushy in the fridge.
Top with goat cheese and fresh basil
