roasted red pepper & cauliflower soup

Name: roasted red pepper & cauliflower soup
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium-size head cauliflower, broken into florets 3 red bell peppers, seeded and sliced 1 yellow onion, sliced 5 garlic cloves, peeled 4 cups vegetable broth ½ cup raw cashews, soaked overnight or boiled for 15 minutes 1 teaspoon smoked paprika 1 teaspoon nutritional yeast 1 teaspoon cider vinegar

1 step

Cook:40min

In vegan recipes, you will often see the creator call for cashews to be soaked overnight. If you don’t want to wait twenty-four hours to make a recipe like this amazing soup, I’ve got a hot tip for you: Simply boil your cashews for fifteen minutes and they’ll be nice and soft for pureeing or blending. They make this soup especially creamy

Updated at: Thu, 17 Aug 2023 02:49:30 GMT

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Ingredients

4 servings

1 headcauliflower

medium-size, broken into

4 cupsvegetable broth

½ cupraw cashews

1 teaspoonsmoked paprika

1 teaspoonnutritional yeast

1 teaspooncider vinegar

Instructions

Step 1

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. Place the cauliflower, bell pepper, onion, and garlic on the prepared baking sheet. Bake for 30 minutes, tossing halfway through. 3. Transfer to a large pot along with the remaining ingredients, holding back some of the cauliflower florets to garnish, if desired. Bring to a boil, then simmer, uncovered, for 5 minutes. 4. Allow to cool until safe to handle. Puree with an immersion blender or transfer to a countertop blender and blend until completely smooth