Roasted cauliflower and leek are simmered in a creamy soup creating a delicious alternative to potato and leek soup.

Cook Time:45 min
Prep Time:15 min
Total Time:60 min
Category:Supper
Cuisine:North American
Yield:4
Method:Oven
Ingredients
4 bell peppers

1 Tbsp. coconut oil

1/2 onion, chopped

2 cloves garlic, chopped (or use 2 cloves roasted garlic)

2 cups mushrooms, sliced

1 cup diced tomatoes (canned will work)

1 lb. ground meat of choice

1/4 cup fresh basil, shredded

2 cups spinach, shredded

Salt and pepper to taste
Preparation
Preheat oven to 400F.

Halve the bell peppers and r emove the ribs and seeds.

Place them on a baking pan, face down.

Roast for 15 minutes.

While the peppers are roasting, cook the stuffing.

Heat coconut oil in a large pan or pot over medium heat.

Add onions and cook for 5 minutes until translucent.

Add mushrooms and garlic and continue cooking for 5 minutes.

Add ground meat, season generously with salt and pepper and continue cooking until no longer pink.

Next add the tomatoes and allow the ingredients to simmer together for a couple of minutes.

Check for seasoning and add mor e salt and pepper if necessary.

Add the chopped basil and spinach and mix them in just allowing them to wilt.

Remove the peppers from the oven, flip them over and spoon in your filling.

Place them back into the oven for around 15 minutes to allow the flavors to combine.

Serve alone or with tomato sauce or cashew cream sauce.