Cashmere Summit

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Creamy Roasted Pepper, Sausage, & Cauliflower Soup

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So I’ve been doing good since the New Year with the Paleo diet way of life….YES, it’s a way of life, a way in which you eat, feed your soul, and let your body know you care about it.

If you’d like more info about Paleo, get your Google on…you’ll find A LOT of info on there.


There are a few sites/apps I love:   <~~ They have an app (iPhone..don’t know about any other platform) the AMAZING and worth the $1

Nom Nom Paleo and PaleOMG are amazing sites too, for recipes, tips, advice, ect…

With this nasty cold/flu going around my good friend Brandy got rather sick 😦 so the other night I thought I would make some soup, mostly for her, but I ate my fair share.  So of course, I have to share it here with you.

What you’ll need:

2 tbsp oil, I used walnut

1/3 red onion, chopped

1 lg head of cauliflower

1/4 can of chipolte peppers in adobo sauce (found in the Mexican food section)

1-2 cups breakfast sausage (such as Jimmy Dean)

4 cups chicken stock

3/4 cup soy milk (or you can use whatever milk you like, that’s not actually milk – coconut, almond, ect.)

2 tbsp chopped garlic

1 ts basil (dried works)

1/2 tsp paprika

S & P to taste

What you’ll do:

~Chop onion and caramelize in oil in large pot over medium heat.

~Meanwhile chop cauliflower, peppers, and sausage.

~When onion is caramelized, add sausage and cook it throughly.


~Add chopped cauliflower and peppers,stir to combine add stock. Turn heat to high, bring to a boil, and simmer, covered, until cauliflower is tender.



~ When cauliflower is done, use an immersion blender and blend, really focusing on the cauliflower, or you can place half of it in a blender and blend.  Puree and dump back in pot.


~Add milk of choice

~Add garlic, basil, paprika, S & P and stir to combine.

~Let simmer for 30 minutes or so, to really left flavors combine.

~Serve and enjoy




Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

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