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
Cuisine:North American
* 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
1. Preheat oven to 400F.

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

3. Place them on a baking pan, face down.

4. Roast for 15 minutes.

5. While the peppers are roasting, cook the stuffing.

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

7. Add onions and cook for 5 minutes until translucent.

8. Add mushrooms and garlic and continue cooking for 5 minutes.

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

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

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

12. Add the chopped basil and spinach and mix t