Hello! Happy Sunday! I hope that you all are having great weekends! Today I am sharing this really yummy roasted red pepper and cauliflower soup with you. I love a good soup (sweet potato and carrot soup recipe here) and this is definitely a recipe that I will be making again! This soup is a little bit different in that there are cashews in it which actually gives it a really good and unique taste. This soup is also quite filing and is a good option for dinner while the weather is still a bit cooler. Keep reading for recipe!
Roasted Red Pepper and Cauliflower Soup
Prep Time: 15 minutes/Cook Time: 1 hour/Total Time: 1 hour and 15 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Soup/Dinner
*3 Red Bell Peppers (Whole, Stem Attached)
*1 Large Head of Cauliflower (Chopped into smaller pieces)
*1 Sweet Onion (Sliced)
*3 Cloves of Garlic (Unpeeled)
*1/2 Cup of Unsalted Raw Cashews (Soaked for Minimum an Hour in Boiled Water)
*3 Cups of Water
*1 tsp of Cumin
*1 tsp of Coriander
*1/2 tsp of Paprika
*3 Tbsp of Nutritional Yeast
*1 tsp of Apple Cider Vinegar
*Olive Oil for Drizzling
*Salt to taste
*Pepper to taste
*Preheat oven to 400 Fahrenheit
*Soak the cashews in boiling water for at least an hour before you blend the soup, as I have mentioned before the longer you soak the cashews the easier it is to blend them smoothly into the soup.
*Place red peppers (whole) onto a parchment lined baking sheet and drizzle with olive oil. Let the peppers roast for about 30 minutes, flipping the peppers at the halfway point until the peppers have started to blacken and the skin starts to wrinkle. Once they are finished, take them out of the oven and set aside to cool.
*While the peppers are cooking, cut up the cauliflower into smaller bite sized pieces, also cut up the onion into slices and remove the garlic from the bulb. Place the onions and garlic onto a parchment lined baking sheet and drizzle with olive oil and some sea salt. On a separate parchment lined baking sheet, place the cauliflower and drizzle with olive oil and sea salt.
*Once the peppers are finished cooking, place the two baking sheets with the cauliflower and the onions and garlic into the oven and roast for about 30 minutes or until veggies start to brown. The garlic will not take as long to cook so keep an eye on it and take it out at around the 15 minute mark.
*Cut up the peppers removing the stem and innards once they have cooled.
*Place the peppers, onions, garlic, cauliflower (saving a handful for the presentation), soaked cashews, cumin, coriander, paprika, nutritional yeast, apple cider vinegar, salt and pepper into a high speed blender along with the water (adding it slowly) and blend on high for about a minute or until you have gotten your desired consistency. You can add some more water if you want it to be a bit thinner as it is a pretty thick soup.
*Place soup into a bowl and add the roasted cauliflower that you set aside onto the top, drizzle with a tiny bit of olive oil and serve immediately. Enjoy.
**Soup can also be frozen if there is a lot leftover for a few months!
I hope that you have enjoyed this recipe! It is one of my favorite soups that I have made so far and it is one that I will continue to make. I was not sure about putting cashews into the soup but it gives it a really great and creamy texture. Roasting the veggies gives this soup more of a sweeter taste which I really enjoy but of course if you want it to be a bit more savory, you can always add more spices like paprika or a bit of cayenne into the soup as well.
What are your favorite soups to eat or to make? Let me know in the comments below!