Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutesServings: 4

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 vegetable broth

• 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 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.

For Slow Cooker: Implement steps 1 & 2, optionally implement steps 3 & 4, place everything except the cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before pureeing and mixing in the cheese while the soup is still hot so that it melts.
Option: Use jarred or frozen roasted red peppers to save some time.
Option: Use a can of white beans as the thickener instead of the cauliflower.
Option: Replace one cup of broth with cream or milk.
Nutrition Facts: Calories 328, Fat 16g (Saturated 6g, Trans 0),Cholesterol 20mg, Sodium 517mg, Carbs 30g (Fiber 7g, Sugars 14g),Protein 17g

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

Beets with Lemon and Almonds

From America's Test Kitchen Season 14:

WHY THIS RECIPE WORKS: We sought a streamlined recipe for beets that maximized their sweet, earthy flavor. To achieve this goal in less than an hour, we braised the halved beets on the stovetop in minimal water, reduced the residual cooking liquid, and added light brown sugar and vinegar. This flavor-packed glaze was just thick enough to coat the wedges of peeled beets. For flavor and texture contrast, we added toasted nuts (or pepitas), fresh herbs (or scallions), and aromatic citrus zest (or pungent freshly grated ginger) just before serving.

Serves 4 to 6

To ensure even cooking, we recommend using beets that are of similar size—roughly 2 to 3 inches in diameter. The beets can be served warm or at room temperature. If serving at room temperature, wait to sprinkle with almonds and herbs until right before serving.

INGREDIENTS

• 1 1/2pounds beets, trimmed and halved horizontally
• 1 1/4cups water
• Salt and pepper
• 3tablespoons white vinegar
• 1tablespoon packed light brown sugar
• 1shallot, sliced thin
• 1teaspoon grated lemon zest
• 1/2cup whole almonds, toasted and chopped
• 2tablespoons chopped fresh mint
• 1teaspoon chopped fresh thyme

INSTRUCTIONS

1. 1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and ¼ teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.
   2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.
   3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into ½-inch wedges. Add beets, shallot, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat. Transfer beets to serving dish; sprinkle with almonds, mint, and thyme; and serve.