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Roasted Red Pepper & Cauliflower Soup
A full tray of vegetables is roasted until tender and lightly charred, including a whole head of garlic that turns soft, mellow, and almost buttery in the oven. Everything then gets blended with broth and a splash of coconut milk to turn it into a creamy, veggie-packed soup. The flavour is subtle and comforting, with roasted red bell peppers bringing a natural sweetness. I highly recommend the squeeze of lemon at the end to bring some freshness and balance out the flavours.Servings
Total
1 hrPrep
15 minCook
45 minContains
tree nut
Free from
soy
peanut
sesame
gluten
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Really delicious soup, easy to pop in the oven and let it do its magic. I did not think the flavors were bland. I even skipped adding the coconut cream as it was really creamy without. Definitely one to repeat this winter.
Fairly mild taste (maybe because I had no tomatoes so I substituted with a tbsp of tomato paste, but tomatoes don't usually have a strong flavour) - not to say it's a bad thing at all, just an observation. :)
Husband loved it, so there WILL be a next time to make this following the recipe more to the letter, just in case.