Anti-Inflammatory Roasted Red Pepper & Cauliflower Soup

Serves: 4

What You Need:

• 4-5 roasted red bell peppers, peeled and seeded
• 1 head of cauliflower, chopped into florets
• 1 yellow onion, chopped
• Minced garlic, to taste
• 4 cups chicken broth
• 1 tsp turmeric
• 1 tsp ginger (fresh or ground)
• 1 tbsp dried thyme
• 1 tbsp dried basil
• 1 tsp rosemary
• Pinch of cayenne pepper
• Pinch of paprika
• Salt and pepper, to taste
• Optional toppings: sour cream and pumpkin seeds

How to Make It:

1. Sauté the Vegetables: In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
2. Add the Cauliflower: Stir in the cauliflower florets and cook for another 5 minutes, allowing them to soften slightly.
3. Combine the Ingredients: Add the roasted red bell peppers, chicken broth, turmeric, ginger, thyme, basil, rosemary, cayenne pepper, paprika, salt, and pepper. Bring to a boil.
4. Simmer: Reduce the heat to a simmer and cook for about 15-20 minutes, until the cauliflower is tender.
5. Blend the Soup: Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, be sure to allow the soup to cool slightly before blending in batches.
6. Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or spices as desired.
7. Serve: Ladle the soup into bowls. If desired, top with a dollop of sour cream and a sprinkle of pumpkin seeds for added texture and flavor.