Well, hey there 🙂 This is my very first post!! Today I’ll be sharing my recipe for a delicious roasted cauliflower and peppers soup. The soup also contains a bit of coconut cream. My crew gave this recipe a thumbs up and a 5 star rating! I’m not a trained chef, but I love to cook! There’s a lot of experimentation going on in my kitchen! I also learned some mad skills from my Greek mom, who was a fantastic cook!! And, serving friends and family with a great meal that I’m proud of, makes me really happy.
This recipe for roasted cauliflower and peppers soup is fairly quick and easy. But, don’t let that fool you…the flavour pay off is fantastic! And, it’s nutrient dense too! If you like hints of curry and cumin, and the subtle sweetness of coconut, I think you will love this soup.
Leave a comment below if you make it. And, tag me on instagram @georgiaspyra. I’d love to see your creation.
Roasted Cauliflower & Peppers Soup
Equipment
- 1 soup pot with lid
- 1 chopping board
- 1 chopping knife
- 1 garlic press
- 1 kettle to boil water for the bouillon
- 1 extra large 8 cup pyrex measuring cup to make / hold the bouillon
- 1 whisk to mix the bouillon, optional
- 1 juicer
- 1 spatula
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 set of mixing bowls
- 1 vegetable peeler
- 1 baking sheet
- 1 immersion blender
- 1 small food processor
- 1 paring knife
Ingredients
- 1 onion Chop in half. Roast one half with the veggies and the sauté the other half in the soup pot.
- 3 cloves of garlic crushed
- 1 cauliflower head cut into florets
- 6 cups chicken or vegetable broth I use boiling water and a bouillon cube
- 3 peppers (either red or yellow or a combo) sliced for roasting
- 2 tbsp olive oil to coat the veggies before roasting
- 2 tbsp coconut oil (optional, you can use olive oil) to sauté the onion in the soup pot
- 1 tbsp butter to add to the onion at the end of sautéing
- ½ cup coconut milk (or cream) or heavy cream for cooking and for garnish use heavy cream if you don't like coconut
- 1 lime juiced to add zing to the soup start with 2 tbsp and go from there
- 2 green onions sliced for garnish
Spice/Herb mix for the roasting of the veggies
- ½ tsp each of garlic powder, onion powder and dry oregano toss veggies with olive oil then add the herb /spice blend
- ¼ tsp of thyme dry
Herb/Spice blend for the soup
- 2 tsp mild yellow curry powder
- 1 tsp cumin powder
- 1 pinch of chilli pepper flakes
Instructions
- Preheat the oven to 400F. Wash & cut & dice the veggies, onion and garlic.
- Prepare the spice blends.
- Put veggies in a bowl, toss with olive oil and herb mix. Spread out on a baking tray prepared with aluminum foil (spray foil with oil). When oven is ready, put veggies in. Use the rack just above the middle one. Roast for 25-30 minutes.
- Prepare the soup broth.
- In a soup pot, start sautéing the onion in olive oil or coconut oil and 1/2 tsp salt. Sauté for 5 min. Add the butter and sauté till it melts.
- Then add the herb/spice blend for the soup pot. Toast spices for 2 minutes.
- Add the garlic and sauté for 1 minute till aromatic.
- Toss the veggies into the pot, sauté for 3 minutes then add the broth.
- Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Remove the soup from heat. Use an immersion blender to blend the soup. Add the lime juice to taste and blend again.
- Temper the coconut milk or cream and add it to the soup. Blend again.
- Serve with coconut cream on top and garnish with green onion.
