Roasted Cauliflower & Red Pepper Soup
Prep time
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This Roasted Cauliflower & Red Pepper Soup from The Love & Lemons Cookbook is not only amazing but incredibly easy to make! Its perfect for lunch or dinner!
Serves: 4 Servings
  • 1 small head cauliflower, cut into florets
  • 1 small yellow onion, sliced
  • 3 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • ½ cup raw unsalted cashews, soaked 3 to 4 hours or overnight
  • 3 tablespoons white miso paste
  • 3 cups water
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 3 whole roasted red bell peppers, fresh or from a jar
  • 2 teaspoons salt
  • 2 teaspoons fresh cracked black pepper
  • 1 teaspoon sherry or white wine vinegar
  • ¼ cup sliced scallions, for garnish
  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil or parchment paper. On one baking sheet, spread out the cauliflower, and on the other, spread out the sliced onion and garlic cloves. Divide the oil between both, drizzling over the cauliflower and onion and garlic. Season each with salt and pepper (about ½ a teaspoon of each onto each baking sheet). Toss with your fingers and then spread out onto an even layer. Roast for 20 to 30 minutes, until golden brown. Check at 20 minutes, as the onion might roast faster. Remove from oven and set aside.
  3. Drain and rinse the soaked cashews and place them in a high-speed blender. Peel the roasted garlic cloves and add them to the blender with the cauliflower (reserving about a cup for garnish), onion, miso paste, fresh water, cumin, coriander, cayenne pepper, and roasted red bell peppers. Blend until creamy, and season with salt and pepper to taste. Add a splash of vinegar and stir. You can serve warm, room temperature or pour the soup mixture into a large saucepan and heat over low flame until warmed through.
  4. Garnish with a drizzle of olive oil, reserved roasted cauliflower, and scallions. Enjoy!
Recipe by The Candid Appetite at