Roasted Cauliflower & Red Pepper Soup

This soup is a tasty, creamy soup without any of the cream. Soaked cashews are used to give this soup a richness comparable to that of a traditional cream soup. Cashews are an incredibly versatile nut that can be enjoyed raw, lightly toasted or add as a crunchy garnish to stir-fry's or salads. They provide nutrients like copper, which the body utilizes to assist in the enzymatic reactions to produce energy, phosphorus, zinc, magnesium and manganese. They also provide monounsaturated fats for your cardiovascular system and help keep you fueled for longer.

ingredients for roasted cauliflower & red pepper soup

Cauliflower, the real star of this dish, is a mighty hard working vegetable. It aids many of the body's major functions, including phase 1 and phase 2 liver detoxification, brain function, heart health and digestion. The liver utilizes different pathways to rid the body of compounds that it doesn’t need or has already used (For example - hormones, drugs, alcohol, medications, industrial chemicals like pesticides and food additives). It’s high in fiber, contains many vitamins, minerals and antioxidants including, vitamin C, vitamin K, B-group vitamins, magnesium, choline,omega-3 fatty acids, manganese, and phosphorus.

INGREDIENTS

1 head cauliflower, cut into florets (3-4 cups)

1 small yellow onion, chopped

1 medium carrot, scrubbed and chopped

1 stalk celery, chopped

4 garlic cloves, smashed and peeled

Extra virgin olive oil, for drizzling

½ cup raw unsalted cashews, soaked 3-4 hours preferably overnight

2 tbsp miso paste

4 cups vegetable or chicken stock

1 tsp smoked paprika

Pinch of cayenne pepper

2 large or 4 small roasted bell peppers; fresh or jarred

Sea salt & fresh ground pepper

1 tsp apple cider vinegar

METHOD

Preheat oven to 400F convection

Line two baking sheets with parchment paper.

Mix the cauliflower florets with the chopped onions, carrots, celery and garlic.

Divide between two baking sheets, drizzle both sheets with olive oil, season with salt & pepper, and smoked paprika. Toss to combine.

Roast 20 -30 minutes, until golden brown.

Check at 20 minutes as the onion might roast faster than the cauliflower.

Drain and rinse the cashews and place them in a high speed blender.

Add the garlic, cauliflower, red peppers, carrots, onions, celery and miso paste.

Blend until creamy.

Season with salt and pepper to taste.

For extra brightness add a splash of apple cider vinegar.

roasted cauliflower & red pepper soup