Roasted Red Pepper and Feta Soup

This is a restaurant quality soup and will not fail to please.

Fantastic colour and taste.

  1. Preheat the oven to 200C.
  2. Cut the peppers in half and remove the seeds, cut the cauliflower into florets, dice the onion and chop up the garlic and thyme.
  3. Roast the red peppers until the skins are black (You can rub the peppers with olive oil and place them skin down on a baking tray directly onto the stove top). Place them in a sealable container or a plastic bag and let them 'steam' for 20 minutes. Remove the skins and dice.
  4. Meanwhile, toss the cauliflower in 1 tablespoon of olive oil, and place it in a single layer on a baking tray. Roast in the oven until tender and caramelised, for about 20-30 minutes, mixing once in the middle. This can also be done on the stove top in a heavy bottom pan (load Shedding).
  5. Heat the remaining oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
  6. Add the garlic, thyme and chili flakes and cook for about a minute.
  7. Add the roasted and peeled red peppers, cauliflower, broth, paprika, salt, pepper and feta and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
  8. Serve garnished with crumbled feta and some diced peppers.