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Gluten Free Red Pepper and Goats Cheese Soup

Name: Gluten Free Red Pepper and Goats Cheese Soup
Prep time: 30 min
Cook time: 1 h
Cuisine: Mediterranean
Ingredients: 4 buns / rolls Ciabattine Rustiche / Ciabatta Rustica; 4 red bell pepper; 1 cauliflower; 2 tbsp olive oil; 1 onion; 2 garlic cloves; 1 tsp thyme; 1/4 tsp cayenne pepper; 1 tsp paprika powder; 1 l vegetable stock; 100 g goat cheese; 1 pinch/es of sea salt; 1 pinch/es of black pepper

4 people

1 hr 35 min - 1 hr 50 min

This souper recipe is ideal for summer and winter alike. It is perfectly suited for batch cooking and freezing too!

This delicious gluten free soup recipe is sure to please all who get the opportunity to try it. This recipe, which is nice and quick and easy to follow is really versatile in many ways – it is suitable year-round, in both summer and winter and can work in smaller portions as an exciting starter or on its own as the main course itself! For an extra flavour kick, top with crispy bacon or pancetta, and serve with some of our delicious gluten free bread toasted on the side. If you would like to have a go at making the bread yourself, we recommend making our mouthwatering linseed and sweet potato bread recipe!

Cook

Preparation

in 30 minutes

Cooking

in 50 minutes - 1 hour

Cooling

in 15-20 minutes

Temperature

200 °C

Preheat the oven 200°C.
Сut the peppers in half and remove seeds.
Place the red peppers on a baking sheet with the cut side facing down.
Place in the oven until the skins are blackened, about 20 minutes, remove and cover with foil for 15 minutes before removing the skins and dicing.
Cut the cauliflower into florets.
Toss the cauliflower in 1 tablespoon of olive oil, place it in a single layer on a baking sheet.
Roast in the oven until tender and caramelised for about 20-30 minutes.
Turn the cauliflower on the tray after 15 minutes to bake the other side.
Heat the oil in a large pan over medium heat and cook the onion for about 5 minutes or until tender.
Add the garlic, fresh chopped thyme and cayenne pepper and paprika and cook for a further minute until fragrant.
Crumble goat's cheese.
Add the roasted red peppers, cauliflower, stock and 50g of the goat’s cheese (rind removed).
Simmer for 10 minutes before pureeing to the desired consistency with a hand blender or in a food processor.
Warm the bread rolls in the oven for 5 minutes.
Season the soup with salt and pepper and serve garnished with the remaining goat’s cheese and a warm bread roll.