Roasted Cauliflower and Red Bell Pepper Soup

Big bowl of bright orange Roasted Cauliflower and Red Pepper Soup covered in green roasted Kale and Chickpeas

Roasted Cauliflower and Red Bell Pepper Soup

A comforting, richly flavored soup made with roasted cauliflower and red bell pepper, enhanced with Moroccan spices. Perfect for cool weather and easy to prepare.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME30

TOTAL TIME45

Servings 3

Course Soup

Cuisine Moroccan-Inspired

Keyword cauliflower, chickpeas, Easy Dinner, garlic, high-fiber, kale, Low-Sodium, Nutrient-Rich, onions, red bell pepper (capsicum), soy milk

Ingredients

Soup Ingredients

2 yellow onion chopped in quarter
½ head large cauliflower chopped into florets - approx 4 cups
2 red bell pepper
½ tbsp olive oil
1 tbsp ras el Hanout (Moroccan spice mix) see notes for substitution
3 cups low sodium vegetable stock
6½ oz extra firm tofu or 1/3 cup sunflower seeds
freshly ground black pepper to taste
sea salt flakes to taste

Toppings

4 cups kale finely chopped
1½ cup chickpeas cooked
1 tbsp olive oil
1 tbsp za’atar spices see notes for substitution
crispy chili oil optional

Instructions

Preheat your oven to 350 F (180 C).
Bake the vegetable: Chop the red bell pepper in half, remove the stem and core, and place it face down on a large baking tray.
Peel and quarter the onions, and place them face down on the baking tray.
Combine the cauliflower with ras el hanout, 1 tbsp olive oil, salt, and pepper, then place it on the baking tray with the rest of the vegetables.
Bake on the middle rack for 35 minutes. Allow to cool down slightly.
Prepare the toppings: Spread the chickpeas on a large baking tray, toss with ½ tbsp olive oil, and bake on the top rack for 15 minutes.
Meanwhile, combine the finely chopped kale with ½ tbsp olive oil and the za'atar, then massage it with your hand.
Add the kale to the tray with the chickpeas and bake for another 10 to 15 minutes until crispy, stirring halfway through.
Blend: Add the red bell pepper, onion, and cauliflower to a large blender along with the tofu and room temperature vegetable stock. Blend until perfectly smooth, working in two batches if needed.
Heat and serve: Transfer to a large pot and simmer uncovered on low heat for 10 minutes. Adjust the salt and pepper to taste. Serve with your chickpea and kale toppings, and add chili oil if using.

Video

Notes

Ras el hanout simplified substitution: Use 2 parts ground cumin, 1 part ground coriander, 1 part paprika, plus a pinch of cinnamon.

Za'atar simplified substitution: Use 2 parts dried oregano, 1 part sesame seeds, 1 part sumac, lemon zest or a small squeeze of lemon at the end.

Soy-free option: use 1/3 cup of sunflower seeds instead. Soak in hot water while you bake the vegetables, drain, then add to the blender instead of the tofu.

This recipe was updated in 2025

Nutritional Information - Per Serving