roasted red pepper and cauliflower soup

1 medium-size head cauliflower, broken into florets

3 red bell peppers, seeded and sliced

1 yellow onion, sliced

5 garlic cloves, peeled

4 cups vegetable broth

½ cup raw cashews, soaked overnight or boiled for 15 minutes

1 teaspoon smoked paprika

1 teaspoon nutritional yeast

1 teaspoon cider vinegar

Preheat the oven to 350 F and line a baking sheet with parchment paper.
Place the cauliflower, bell pepper, onion, and garlic on the prepare baking sheet. Bake for 30 minutes, tossing halfway through.
Transfer to a large pot along with the remaining ingredients, holding back some of the cauliflower florets to garnish, if desired. Bring to a boil, then simmer, uncovered, for 5 minutes.
Allow to cool until safe to handle. Puree with an immersion blender or transfer to a countertop blender and blend until completely smooth.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m