With peppers and cauliflower A soup made from vegetables from the oven? We won’t say no!
Photo: Getty Images/Igor Ploskin
This roasted vegetable soup is made with cauliflower and peppers.
Before the ingredients go into the pot, they first go into the tube. And that’s good, because it develops beautiful roasted aromas.
Ingredients for 3 servings:
1 cauliflower
2 red peppers
2 onions
2 cloves garlic
50ml olive oil
2-3 tablespoons of agave syrup
thyme (fresh or dried)
rosemary (fresh or dried)
Salt pepper
paprika powder (smoked)
600ml vegetable stock
fresh basilic)
Approximately per serving:
289 calories
17 grams of fat
23 grams of carbs
7 grams of protein
Preparation time:
20 minutes (plus 30 minutes of cooking)
And here’s how it’s done:
Preheat the oven to 200 degrees high/low. First wash the cauliflower and peppers. Cut the cauliflower into florets. Core the peppers and cut the flesh into large chunks.
Peel the onion and the garlic. Cut the onion in four, cut the garlic in half.
Mix the oil and the agave syrup and season with the spices. Marinate the cauliflower and peppers then place them on a baking tray lined with baking paper. Also put the garlic and onion on the baking sheet and put it in the oven for about 20-30 minutes until the vegetables are cooked through.
After cooking, pour the vegetables into a saucepan and pour the broth. Then mash. If desired, leave a few pieces in the soup. If necessary and according to the desired consistency, you can add a little broth.
Bring the soup to a boil and season again if desired. Garnish with fresh basil and serve.
You’ve certainly eaten soup quite often, and oven-roasted vegetables have certainly found their way to your plate time and time again. But combine the two? This one does Vegetable soup in the oven. Because before the peppers and cauliflower enter the pot, they first simmer in the oven. This gives them a delicious roasted aroma that really makes the soup taste good. Try it!
Cauliflower has long been a soup star, but peppers are a little lesser known in this form. Together, however, the two prove just how good red vegetables can be in a soup. This not only gives a nice color to the dish, but also makes the whole thing taste a bit more fruity.
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If you really feel like it, we have a few other soups for you:
Or maybe you liked the cauliflower in the recipe. No wonder, white florets can be processed in many ways and offer great culinary potential. Cauliflower, for example, is a great low carb alternative to rice, can be made into cauliflower steaks or surprise in the form of cauliflower pizza pie.
Do you already know our thematic pages? If you want, visit them, they have other ideas for soups and recipes with cauliflower and peppers.
