ROASTED CAULIFLOWER & CAPSICUM SOUP

Name: ROASTED CAULIFLOWER & CAPSICUM SOUP
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan, African
Ingredients: 2 onions chopped in quarters; 2 garlic cloves; 1 small cauliflower head diced (approx 3 cups); 3 red capsicum chopped in halves (seeds and stem removed); 2 tsp olive oil; 1 tbsp ras el Hanout (marocain spice mix); 3.5 cup veggie stock; 1 cup soy milk; Salt/pepper; 2 cups chopped kale; 1.5 cup chickpeas (rinsed and drained); 1 tsp olive oil; 1 tbsp Zaatar spice mix

6 steps

Prep:10minCook:30min

This soup is super simple and tastes fantastic. When products are in season, you really don’t need much to elevate the flavours. Roasting them brings a really deep richness. It’s so simple and comforting, yet has a beautiful depth of flavour from the spices. That is precisely what we need right now, with the weather cooling down in Sydney. Now I am an “all the toppings but the kitchen sink” kinda girl, so I love to add some veggies and chickpeas for extra texture and nutrients. Soups can be a little low in calories, so I also love to get some toast or another side with it! Store-bought stock can be pretty salty, so it’s best to hold off adding salt to the soup after tasting it if that’s what you are using. If you are being mindful of your sodium intake, best to look for low-sodium or homemade options 🙂

Updated at: Thu, 17 Aug 2023 06:02:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories570.6 kcal (29%)

Total Fat13.7 g (20%)

Carbs88.3 g (34%)

Sugars22.2 g (25%)

Protein29.4 g (59%)

Sodium1250.6 mg (63%)

Fiber19.6 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2onions

chopped in quarters

2garlic cloves

1 headcauliflower

small, diced

3red capsicum

chopped in halves, seeds and stem removed

2 tspolive oil

1 Tbspras el Hanout

marocain spice mix

3 ½ cupveggie stock

1 cupsoy milk

salt

pepper

toppings

2 cupskale

chopped

1 ½ cupchickpeas

rinsed and drained

1 tspolive oil

1 TbspZaatar spice mix

Instructions

Step 1

Preheat your oven to 180C

Step 2

Add the cauliflower, onions, garlic still in skins, and capsicum to a baking tray. Drizzle with olive oil, ras el hanout, salt and pepper. Cook in the oven for 30 minutes.

Step 3

Once cooked, allow to cool down a bit, remove the skin of the garlic, then add to your blender with the veggie stock and soy milk and blend on high speed until smooth. Hit up on medium to low heat before serving. Adjust salt & pepper to taste.

Step 4

For the toppings:

Step 5

Add the chickpeas and Kale to a baking tray. Combine with olive oil and Zaatar. Cook for 20 minutes.

Step 6

Top your soup or enjoy it as a side.

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