This is one of my favorite winter soups. First, it is absolutely delicious and satisfying on a cold winter day. Secondly, it is full of  immune boosting nutrients, such as vitamin C. And lastly, it contains powerful anti-cancer compounds, such as indole-3-carbinol found in cauliflower, and antioxidants found in the peppers.

Ingredients

4 red peppers, cut in half and seeds removed (or 2 jars of roasted red pepper- time saver)

1 large head of cauliflower, cut into florets

1 tbsp olive oil

1 onion, diced

3 cloves garlic, chopped

2 tsps smoked paprika

4 cups vegetable broth

4 ounces goat cheese, crumbed

2 tbsp brown rice miso

1/2 cup water

Salt and pepper to taste

Instructions

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. (Omit this step if you are using jarred red peppers- time saver!)

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 paprika and cook until fragrant, about a minute.

5. Add the roasted red peppers, cauliflower, broth and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.

6. Mix miso and water together in a separate bowl. Then add to soup and stir well.

7. Season with salt and pepper and serve garnished with goat cheese.