Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
If you are taking a break from greasy meals or meat in general, then, this will be the perfect dish to serve! You might be a vegan after eating this soup! Oh, man, try it and you are in for a treat. Enjoy!
1 head cauliflower large, washed and cut into chunks
5 large red peppers stem and cores removed, cut in half
2 tbsp olive oil
1 large onion diced
2 cloves garlic minced
1/4 tsp dried thyme1 teaspoon smoked paprika
5 c vegetable stock (can use chicken stock, if desired)
salt and pepper
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: In a large baking sheet, arrange the red pepper pieces and cauliflower pieces.
Step 3: Drizzle about 1 tablespoon of olive oil and season with salt and pepper to taste.
Step 4: Place it inside the preheated oven and roast for about 25 minutes.
Step 5: Meanwhile, place a large pot on the stove and turn the heat to medium-low.
Step 6: Add in 1 tablespoon of olive oil and allow it to become hot.
Step 7: Add in the garlic, onion, paprika, and thyme. Cook for 1 to 2 minutes or until the onion is translucent and garlic is aromatic.
Step 8: Remove the vegetables from the oven and put them into the pot.
Step 9: Pour in the vegetable stock and stir until well combined. Cook for 15 minutes or until done.
Step 10: Use a hand-held blender to puree the mixture.
Step 11: Serve and enjoy!
This can last up to 3 days in the fridge and 1 month inside the freezer. Just make sure to put it in an airtight container.
Serving: 1.5cups | Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 819mg | Potassium: 619mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4860IU | Vitamin C: 223mg | Calcium: 38mg | Iron: 1mg
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