Description
Roasted Red Pepper Cauliflower Soup is a velvety, comforting dish that warms you from the inside out. This delightful soup blends the natural sweetness of roasted red peppers with the creamy texture of cauliflower, creating a vibrant and nourishing meal. Perfect for chilly days or special gatherings, it’s both easy to prepare and rich in flavor. Enjoy it as an appetizer or a satisfying main course, garnished with fresh herbs or a drizzle of olive oil for an extra touch of elegance.
Ingredients
Scale
- 1 medium head cauliflower, chopped (approx. 600g)
- 2 cups roasted red peppers (jarred or freshly roasted)
- 1 medium yellow onion, diced (approx. 150g)
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth (960ml)
- 1 cup coconut milk (240ml)
- 2 tbsp extra virgin olive oil (30ml)
Instructions
- Wash and chop the cauliflower into small florets.
- If using fresh red peppers, preheat your oven to 425?F (220?C). Slice peppers in half, remove seeds, drizzle with olive oil, and roast until charred (about 25-30 minutes). If using jarred peppers, drain well.
- In a large pot over medium heat, add olive oil and saut? diced onions until translucent (5-7 minutes). Add minced garlic and saut? for another minute until fragrant.
- Add roasted red peppers (or jarred), chopped cauliflower florets, and vegetable broth to the pot. Bring to a boil then reduce to simmer for about 15 minutes until cauliflower is tender.
- Blend the mixture using an immersion blender until smooth and creamy. Stir in coconut milk and adjust seasoning with salt and pepper as desired.
- Serve hot, drizzled with olive oil or garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg