Roasted Red Pepper & Cauliflower soup

Easily my favorite soup this fall! This has that rich savory flavor of fall from the roasted red peppers and the miso, but it’s still buttery and thick from the cauliflower and cashews. Raise your hand if you could eat-drink-devour this every weekend! 👋🏽

 

Roasted Red Pepper & Caluliflower Soup

Ingredients

3 roasted red peppers

1 small head cauliflower, cut into florets

2 garlic cloves, unpeeled

Extra-virgin olive oil, for drizzling

1/2 cup raw unsalted cashews, soaked

3 tablespoons white miso paste

3 cups water

1/2 teaspoon cumin

1/2 teaspoon coriander

1 tablespoon tumeric

Pinch of cayenne pepper

Sea salt and pepper to taste

1 teaspoon sherry vinegar or apple cider vinegar

 

Directions

Preheat the oven to 450 degrees. If you have a second oven, preheat the lower oven to 400 degrees (you can wait for the peppers to roast first then turn the oven down to 400 degrees).

Line a baking sheet with parchment paper. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. Roast the peppers in the pre-heated 450 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.

Line two other baking sheets with parchment paper. Fill one sheet with the cauliflower florets and the other with the sliced onion and garlic cloves. Drizzle both sheets with olive oil, season with salt and pepper and toss to combine.

Roast 20 to 30 minutes, until golden brown. The onion may roast a bit faster than the cauliflower.

Reserve 1 cup of the cauliflower for garnish.

Drain and rinse the cashews and place in a high-speed blender like the Vitamix. Peel the roasted garlic cloves and add them to the blender with the cauliflower, onion, miso paste, fresh water, cumin, coriander, tumeric, cayenne pepper, and roasted red bell peppers. Blend until creamy. Season with salt and pepper to taste. For extra brightness, add a splash of sherry vinegar or apple cider vinegar.

Garnish with a drizzle of olive oil and the reserved roasted cauliflower.

 

Enjoy!

In health,

Christine