This recipe is adapted from one by TheDomesticGeek on YouTube and, I confess, I didn't anticipate turning out so well and being worth sharing so, there is a distinct lack of pictures in this post - apologies! However, this soup is so hearty, rich and incredibly satisfying that I would encourage you all to whip up a batch while the air still has a chill in it!
Ingredients (8-10 servings)
3 x red peppers
1 x head of cauliflower, cut into florets
75g goat's cheese
1 x onion
2 x garlic cloves
1L x chicken stock
Where I wish I had pictures is to show you the roasting process as that's ultimately where this soup gets its richness from. However, I'm sure you can all use your imaginations! Preheat your over to 200C and line a baking tray with foil. Spread out the cauliflower florets and drizzle with olive oil and a generous helping of salt and pepper. Toss around in the tray until even coated and pop in the oven for 20 minutes or until golden brown.
Set your 3 whole red peppers on another tray and add them to your oven after the cauliflower has had a good 5 minutes in there. We don't need the peppers to blacken, just to soften enough so that the stem pops out easily with the seeds attached and the innards become lovely and sweet thanks to the heat.
When there's roughly 5 minutes left on the clock, begin to make the soup base by sautéeing the onion and garlic in some butter and olive oil. When the onions are translucent. add the cooked cauliflower florets and and the destemmed peppers (the stems should just pop out from the skin of the pepper when a little pressure is applied to the base).