Healthy roasted cauliflower soup slowly cooked with garlic, sweet red pepper and onion then pureed with vegetarian broth. The finishing touch is a dab of aromatic pesto on top right before serving! It's healthy, easy, nourishing, gluten-free, vegan and delicious!
Keyword: Cauliflower, Red Pepper, Roasted, Roasted Cauliflower Soup, Soup
Author: Danielle Fahrenkrug
1red bell pepperstem removed
1garlic bulbroast whole and only use 2 cloves in the soup
Preheat the oven to 400 degrees F. Slice the cauliflower into chunks or slices. Add the sliced cauliflower, whole red pepper, garlic bulb, and onion to a sheet pan. Drizzle with olive oil, salt and pepper and toss to coat. Roast for 35-45 minutes until the vegetables are browned.
Remove the vegetables from the oven and let them cool slightly before adding to the blender.
Blend the cauliflower, red pepper, 2 garlic cloves (skin removed) and onion with vegetable broth. In this step you can pulse the soup for a thicker consistency, remove 1/4 of the vegetables and add it in later for chunks, or blend the soup for about 1 minute until it is smooth.
Using a large pot add the soup and heat on low. Add the apple cider vinegar, juice of 1/2 a lemon, bay leaf and salt and pepper to taste. Heat the soup on the stove until ready to eat and add your favorite garnishes like pesto, nuts and a drizzle of olive oil!
* This soup makes about 8 cups. * The recipe calls for 1 garlic bulb. Use only 2 cloves for the soup and save the rest of the roasted garlic for another dish!