Gifted item.
I just love creamy soups in autumn and winter! And I also like playing around with the ingredients and trying to create something unusual but delicious. This is how this Roasted Red Pepper and Cauliflower Soup was created: I wanted something a bit different from what I normally make.
On this occasion I used my new Judge Soup Maker, I just received to review. The Judge Soup Maker is actually not only a Soup Maker, it’s rather a multi functional kitchen helper. It cooks soup and eggs, can be used as a mixer or blender for sauces and doughs and to make hot and cold drinks or even to reheat soups. It has a locking lid with removable fill cap. And it comes with a recipe book & cleaning brush included. The jug capacity 1.7L, and the soup making capacity is 1.2L. So it’s perfect for a family.
It was very handy too. I made the soup in 25 minutes (after roasting the veggies, but for this soup you need roasted veggies, they just taste different). It’s easy to assemble (very thin instructions booklet, that’s always a good sign), easy to operate and clean. I also t has a self-clean function. You just need to add water and soap to the jug.
And as I said the best thing is, that it’s not just a soup maker. It’s also a compact device and doesn’t take up too much space in the kitchen.
Back to the soup. This is a super simple yet absolutely bursting with flavours soup. Very satisfying on it’s own but I do like soups with crusty bread. (If you want to make it in a traditional pan – scroll down to the recipe!)
I try to use up as much as possible from the cauliflower to reduce food waste so I always slice up the stem too. All parts of the cauliflower are edible, including the stems and leaves. Leaves are good in salad and can be roasted as well (they have texture similar to kale, but with a sweeter flavour) and served with the soup.
You can also add some chilli flakes to the this soup to make it a little spicier.
Roasted Red Pepper and Cauliflower Soup
- 1 medium head of cauliflower broken into florets
- 4 red bell peppers core removed, deseeded and cut in to halves/quarters
- 1 yellow onion chopped
- 3 cloves of garlic minced
- 1 litre vegetable stock
- 1/2 tsp dried thyme
- 2 + 2 tbsp olive oil
- 1 tbsp ground smoked red pepper
- salt and pepper to taste
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Preheat oven. Chop up the vegetables, spread them out on a baking tray evenly and sprinkle with some olive oil. Roasting gives the vegetables a different taste in the soup than simply just cooking them. Roast them for about 25-30 minutes on 180 Celsius.
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Add them directly to your soup cooker with all the other ingredients and cook for 25 minutes.
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Alternatively, add the onions to a large pan and fry them until they start to get a golden colour. Then add the roasted veggies, the stock and the spices and cook for about 35-40 minutes. When it's done, blend it until it's smooth. Serve it immediately with crusty bread.
What do you think of my Judge Soup Maker review?
