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
2 garlic cloves
1 small cauliflower chopped into florets - approx 3 cups
3 red bell pepper
2 tsp olive oil
1 tbsp ras el Hanout (Moroccan spice mix)
3.5 cup vegetable stock (low sodium)
1 cup soy milk

Toppings

2 cups kale, chopped
1.5 cup cooked chickpeas
1 tsp olive oil
1 tbsp za’atar spices

Instructions

Preheat your oven to 350F (180C). Prepare the cauliflower, onions, garlic, and red bell pepper and place them on a baking tray. Drizzle with olive oil, ras el hanout, salt, and pepper. Roast in the oven for 30 minutes.
Once the vegetables are cooked and have cooled slightly, remove the skin from the red pepper and the garlic. Add the vegetables to your blender along with the veggie stock and soy milk. Blend on high speed until the mixture is smooth.
Heat the blended soup on medium to low heat before serving. Adjust the salt and pepper to taste.
For the toppings, combine the chickpeas and kale on a baking tray. Mix with olive oil and Zaatar. Cook for 20 minutes. You can add these toppings to your soup or enjoy them as a side.

Video

Nutritional Information - Per Serving