Vegan Cauliflower Soup with Roasted Red Peppers
Vegan Cauliflower Soup with Roasted Red Peppers is a healthy, delicious soup! Make this easy soup recipe from scratch in under an hour!
Servings 6 servings
Calories 130kcal
Equipment
Ingredients
- 1 head cauliflower large, washed and cut into chunks
- 5 large red peppers stems and cores removed, cut in half
- 2 tablespoons olive oil
- salt and pepper
- 1 large onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 5 cups vegetable stock (can use chicken stock, if desired)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the cauliflower pieces and red pepper pieces on a large baking sheet and toss in one tablespoon of the olive oil and the salt and pepper.
- Roast for 25 minutes at 400 degrees Fahrenheit(200 degrees Celsius).
- When the vegetables are almost finished roasting, heat a large pot over medium-low heat, adding the other tablespoon of olive oil.
- Add the onion, garlic, thyme, and paprika and cook until the onions are translucent.
- Add the roasted vegetables, along with the vegetable stock, and stir well to combine.
- Cook for about 15 minutes, then puree in batches (or use a hand-held blender).
- Serve with a drizzle of coconut cream (if desired).
Video
Notes
Storage Instructions
This soup is great for meal prep because it keeps in the fridge for up to 3 days in an airtight container.Freezer Instructions
Freeze in airtight containers for up to 1 month.Nutrition
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