19 Mar Paleo Roasted Red Pepper Soup with Chorizo Sausage
I’m a bit of a hoarder. I get nervous when my fridge is only half full, or when my freezer isn’t filled to the brim with frozen meats and meals ready to eat. I often cook up double batches of soups and stews and immediately freeze half for “emergency meals” but often when we run out of fresh food I just run to the grocery that’s a block away and restock.
Usually, my “emergency meals” disappear anytime Jeffrey is tasked with making dinner. He’ll proudly proclaim that I don’t have to worry about making meals during the weekend, and then rifle through my stash of frozen meals. He lives in a world where it’s a constant race to eat things before freezer burn occurs. In contrast, I believe freezer burn isn’t something that occurs as long as you store things properly. There is probably a middle ground somewhere between those two beliefs where the facts actually live.
Paleo roasted red pepper soup with chorizo sausage is one meal that I always make a double batch of and freeze. It’s just so easy, and it reheats so well. It’s a full meal, even when I have absolutely nothing else in the house, it’s a great dinner.
Paleo Roasted Red Pepper Soup with Sausage
- 2 Tablespoons extra virgin olive oil
- 1 lb chorizo sausage (or more, depending on how meaty you want this soup)
- 3 yellow onions, diced
- 3 garlic cloves, smashed and minced
- 3 cups chicken stock/bone broth
- 1 head cauliflower, roughly chopped into 1 inch pieces
- 1 jar (10 oz) roasted red peppers drained, approximately 1/2 cup
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 Tablespoon red wine vinegar
- Fresh Basil, sliced into ribbons, for serving
- Heat a large dutch oven pot on medium-high heat, add the extra virgin olive oil and the chorizo sausage. Cook the sausage until browned, about 10 minutes depending on thickness. Remove the sausage and set aside to cool.
- Carefully pour out some of the fat from the pot, leaving only a tablespoon or two. Bring back to medium-high heat, add the chopped onion and cook until translucent about 7-10 minutes, stirring to prevent burning.
- Add the minced garlic, stir, and cook for only a minute or two.
- Pour in the chicken stock, and add the chopped cauliflower. Give the pot a good stir, and place the lid on top. Cook for 25 minutes, checking occasionally until the cauliflower is soft when skewered with a knife tip.
- Take the soup off the heat. Add the roasted red peppers along with the paprika, salt, pepper, red pepper flakes, and vinegar. Slice the sausages into coins.
- Working in batches, puree the soup in a blender. Serve with a helping of sliced sausages on top and some fresh basil.