MAKES 4 servings (about 2 cups per serving). FROM START TO FINISH: 40 minutes
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place cauliflower, bell pepper, onion, garlic on prepared baking sheet. Bake for 30 minutes, tossing halfway through.
3. Transfer to large pot along with remaining ingredients, hold back some cauliflower for garnish, if desired. Bring to
boil, then simmer, uncovered for 5 minutes.
4. Allow to cool until safe to handle. Puree with a blender (immersion or countertop) and blend until smooth.
NOTES: You can swap out the cashews for pine nuts. For a nut-free version, use white beans, sunflower seeds or 1/2 cup tahini instead of cashews or pine nuts.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Roasted Red Pepper and Cauliflower Soup recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
