I am enjoying a bowl of this Roasted Red Pepper and Cauliflower Soup and sharing three basic (and free) tips that helped me improve my food blog.
Tip 1: Get the Yoast SEO Plugin
I’m not going to lie, it was very tedious to go back and fix every post, so if you are already using Yoast, high fives to you. If you’re not using Yoast, I highly recommend getting started now. Good content is important, but it’s just as important that people actually see your content.
More About Yoast
1. You can start for free or upgrade to the Premium version for $89 for one site. I chose the free version to start.
2. It’s super simple to install on WordPress.
3. It is a very clear guide with red, orange and green indicators letting you know what’s working and what’s missing before you publish your post.
4. It makes you set a focus keyword and ensures you’re using this keyword in five important areas: the heading, the title, the URL, the body content and your meta description.
5. It lets you know if you’ve used the focus keyword before or not. It’s better to use a unique focus keyword for your posts. Since I share a lot of recipes, my focus keywords center around the recipe. For example, my focus keyword for this post is Roasted Red Pepper and Cauliflower Soup.
Tip 2: Link to Internal Posts
I used to think that mentioning other posts within my blog would seem redundant in case readers had already read that post. But, it’s important to keep in mind that readers are going to find your posts at random times and may or may not be familiar with your blog and content. If someone likes what they see, they are probably going to want to see more. Linking to internal posts helps people know there’s more good stuff to read about.
Read More About: My Current Gear for Food Photography
Tip 3: Separate Content with Headlines
Separating your content with headlines and subheads makes your content easier on the eyes. It helps readers skim and find the information they want more quickly and easily.
Read More About: My Butternut Squash and White Bean Soup
Now that I’ve shared three free tips to help improve your food blog, let’s talk about this recipe. This vegetarian soup is so simple to make, loaded with flavor and is completely dairy-free. If you can let it sit overnight, it tastes even better the next day.
You can always buy a jar of peeled, roasted red bell peppers. However, if you want to use the ones you might have in the fridge, I recommend roasting the red peppers and removing the outer skins. It allows the peppers to release more of their sweetness during the preparation of the soup.
Removing the Skins from a Red Bell Pepper
1. Place the red pepper over a burner set to medium-high heat.
2. Using tongs, turn the bell pepper so all sides get nicely charred.
3. Place the charred bell pepper in a medium bowl, tightly sealed with saran wrap and let sit for 30 minutes.
4. Remove pepper from bowl and carefully scrape the outer skin off.
Enjoy the recipe!
Note: Beautiful plate by Cats Eye Pottery
ROASTED RED PEPPER & CAULIFLOWER SOUP
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 jar roasted red peppers, drained and chopped (19 ounces)
- 5 cups vegetable broth
- 1/2 teaspoon paprika
- 1/4 cup chopped basil
- Salt and pepper, to taste
- Optional: Microgreens, chopped basil & crispy cauliflower for garnish
- Preheat oven to 400 degrees F.
- Place cauliflower florets on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Toss and season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until cauliflower is starting to brown and is tender when pierced with a fork.
- Remove the cauliflower leaving about a cup of the florets in for 10 minutes longer to get a little extra brown to use as garnish.
- Remove from oven and set the extra brown florets aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add the onion and cook for 3 minutes.
- Add the garlic, thyme, and crushed red pepper flakes. Cook for 2 minutes.
- Stir in the roasted cauliflower, roasted red peppers, vegetable broth, and paprika. Turn the heat to low and let the soup simmer for 20 minutes.
- Using an immersion blender or Vitamix, blend the soup until soup is creamy and smooth.
- Stir in the fresh basil.
- Season the soup with salt and pepper, to taste.
- Ladle the soup into bowls and garnish with fresh basil, microgreens and crispy cauliflower, if desired.
All images ©Regan Baroni 2018.