I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Stuffed Pepper Soup

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

  1. Cut the cauliflower stem out from the center to remove cauliflower florets.

  2. Break the florets into even sized pieces and rice in food processor, set aside

  3. Remove casings from sausage

  4. Brown sausage in a large soup pot, drain any fat, set aside

  5. Dice bell peppers and onion

  6. In a large soup pot sauté bell pepper, onion, ½ TBS olive oil about 8 min over med-low

  7. Add in 2 tsp garlic, cook additional 3 minutes

  8. Add broth, coconut milk, red pepper flakes, basil, Italian seasoning, salt, pepper, and ½ of the can of tomatoes

  9. Using an immersion blender, blend the soup until smooth

  10. Add the rest of the tomatoes, Italian sausage.

  11. Simmer for 20 minutes. Season with salt and pepper again

  12. 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.

  13. 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.

  14. Top with goat cheese and fresh basil

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