Cajun Red Pepper and Sausage Soup
1/2 Head of cauliflower
2 Sweet red or orange peppers
1 C Broth of choice
2/3-1 C Corn
1/4 C Coconut milk (optional, for a creamier soup)
4 sausage links
1-2 tsp Teeny Tiny Spice Cajun Spice (more for the heat lovers!)
1 tsp Salt
1. De-seed the peppers, then roast with cauliflower on a baking sheet or cast iron skillet at 400℉ for 1 hour. Toss corn in a skillet and heat to sear lightly. Cook sausage links in a skillet, let cool slightly, then slice into bite size pieces.
2. Add cauliflower, peppers, broth, coconut milk, salt, and spice to a blender or food processor and blend until smooth.
3. Add corn and sausage to the mix and serve.