Roasted Cauliflower and Red Bell Pepper Soup

Name: Roasted Cauliflower and Red Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan, African
Ingredients: 2 onions, chopped in quarters; 2 garlic cloves; 1 small cauliflower head, diced (approx 3 cups); 3 red bell pepper (capsicum), chopped in halves (seeds and stem removed); 2 tsp olive oil; 1 tbsp ras el Hanout (Moroccan spice mix); 3.5 cup veggie stock; 1 cup soy milk; 2 cups chopped kale; 1.5 cup cooked chickpeas (rinsed and drained); 1 tsp olive oil; 1 tbsp Zaatar spice mix

4 steps

Prep:15minCook:30min

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.

Updated at: Thu, 23 May 2024 09:31:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories326.2 kcal (16%)

Total Fat9.8 g (14%)

Carbs47.7 g (18%)

Sugars15.5 g (17%)

Protein16.1 g (32%)

Sodium973.9 mg (49%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2onions

chopped in quarters

2garlic cloves

1 headcauliflower

small, diced

3red bell pepper

capsicum, chopped in halves, seeds and stem removed

2 tspolive oil

1 Tbspras el Hanout

Moroccan spice mix

3 ½ cupveggie stock

1 cupsoy milk

2 cupskale

chopped

1 ½ cupchickpeas

cooked, rinsed and drained

1 tspolive oil

1 TbspZaatar spice mix

Instructions

Step 1

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.

Step 2

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.

Step 3

Heat the blended soup on medium to low heat before serving. Adjust the salt and pepper to taste.

Step 4

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.

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