Creamy Red Pepper Soup (GAPS/Paleo)

I went to a fancy restaurant at the top of a mountain and they had red pepper soup. I've been excited to try making it myself ever since then!

I used cauliflower to make this soup creamy because I don't use coconut milk or cream in my recipes. It turned out great, and made the house smell peppery until the next day :). 

I apologize to anyone who looked at my photo and though this was pumpkin soup, it sure looks orange!

Recipe

*1/2 onion, chopped

*3 red peppers, chopped

*1 head  cauliflower, cut in pieces and steamed

*3 cups chicken broth.

*3 Tbsp pasture butter or refined coconut oil

*1-2 cloves garlic (2 cloves if you love garlic)

*1 tsp dried thyme

*sea salt (Celtic, Himalayan) to taste

Directions

Put the cauliflower, peppers, onions, and broth into a large pot with a lid. Cook on medium high until the broth comes to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. When the veggies are done, put the mixture into the blender. Add garlic, butter, thyme and sea salt to taste.  Blend until smooth.

Garnish with fresh herbs, if desired (my garnish is lemon thyme).

Ta ta for now! And remember you don't need to color inside the lines :).

This post was shared on Healing with Food Friday.