Roasted Red Pepper + Cauliflower Soup
Vibrant red pepper, aromatic onion and garlic, and hardy cauliflower come together to create a perfectly cozy bowl of soup. There's nothing better than cozying up with a warming bowl on a cold winter's day like the ones we are currently experiencing.
Servings 4 people
Ingredients
- 4 cups cauliflower florets (approximately one large cauliflower)
- 2 large red bell peppers
- 1 garlic bulb
- 2 medium yellow onions
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 cup cooked red lentils
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- Sea salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Prep the vegetables by cutting the cauliflower into florets, slicing the peppers into large chunks, slicing the onions into wedges, and cutting the top off the bulb of garlic to expose the individual cloves.
- Toss the prepared vegetables with olive oil, salt, and pepper. Transfer to the prepared baking sheet, wrapping the garlic bulb in tinfoil to prevent the cloves from burning. Roast for 40 minutes, turning the vegetables halfway through.
- Add the roasted vegetables to a blender along with the broth, cooked lentils, and spices. Blend on high until smooth.
- Transfer the blended soup to a large pot and bring to a boil over medium heat. Serve immediately or store in the fridge for up to a week.