Roasted Red Pepper and Cauliflower Soup
Turn roasted vegetables into creamy, filling, nutritious soup.
Servings: 4
Equipment
- blender
Ingredients
- 1 head cauliflower in florets
- 2 red bell peppers chunked
- 1 sweet potato peeled, diced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth
- 1/2 cup almonds, for garnish chopped
- 1/4 cup chives or cilantro, for garnish chopped
Instructions
- Preheat the oven to 400 degrees F.
- Mix the spices together in a small bowl.
- Put the pieces of cauliflower, peppers, and sweet potato onto a large baking sheet or two. I like to use parchment paper for easier cleanup. Sprinkle with the spices. Roast for 30 minutes until the vegetables are soft.
- In a blender, put two cups of the broth and the roasted vegetables. You can also use an immersion blender: put the vegetables and broth in a saucepan.
- Transfer the soup to a saucepan and simmer for 10 minutes. Add salt if you think it needs it, and more broth if you like it thinner.
- Spread the almonds on a baking sheet and toast them for a couple of minutes. Be careful – they burn easily!
- Serve the soup, garnished with the toasted almonds and chopped cilantro or chives. Also very nice garnished with a dollop of plant yogurt.