VEGAN CAULIFLOWER SOUP WITH ROASTED RED PEPPERS

by Sheryl November 13, 2020

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!

Ingredients:

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

Directions:

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!

Notes:

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.

Nutrition Facts:

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