Roasted Red Bell Pepper and Cauliflower Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
Red Bell Peppers
17.65 oz
cauliflower
2 tbsp
olive oil
1 medium
onion
3 cloves
garlic cloves
4 c
vegetable broth
1 tsp
Salt
0.5 tsp
Black pepper
1 tsp
Paprika
0.5 c
heavy cream
Directions
Step 1
Preheat the oven to 450°F (230°C).
Step 2
Cut the red bell peppers and cauliflower into small pieces.
Step 3
Toss the red bell peppers and cauliflower with olive oil, salt, and black pepper. Place them on a baking sheet and roast in the preheated oven for 25 minutes, or until they are tender and slightly charred.
Step 4
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic cloves. Sauté until the onion is translucent and the garlic is fragrant.
Step 5
Add the roasted red bell peppers and cauliflower to the pot. Stir in vegetable broth and paprika. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Step 6
Use an immersion blender or transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
Step 7
Serve the soup hot, garnished with a drizzle of olive oil and a sprinkle of paprika.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
14 g
(56
kcal)
| Calories | 13.245 kcal | 0.66% |
| Vitamin A | 2.649 IU | 0.29% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.2649 g | 0.24% |
| Fat | 0.883 g | 0.63% |
| Carbohydrates | 1.2362 g | 0.25% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.3532 g | 0.93% |
| Sugars | 0.5298 g | 0% |
| Protein | 0.3532 g | 0.42% |
| Vitamin C | 8.83 mg | 9.81% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 0.7064 mg | 0.14% |
| Potassium | 0.883 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.883 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 0.1766 mcg | 7.36% |
| Vitamin E | 0.3532 mg | 2.35% |
| Zinc | 0.1766 mg | 0.04% |
| Selenium | 0.1766 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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