Cauliflower and bell pepper soup
Creamy, umami-rich cauliflower and bell pepper soup with roasted vegetables, white miso, and cashews is ideal as warming comfort food for autumnal lunches or light dinners.
Ingredients · Servings 4
- 1 small cauliflower
- 3 bell peppers
- 1 large onion
- 3 cloves of garlic
- 60 g cashew nuts
- 1 l water
- 2 vegetable stock cubes
- 3 the witte miso
- 1/2 tsp cumin
- pepper
- salty
- olive oil
- Topping: roasted cashews and fresh herbs
Method · 30 min
- Cut the cauliflower into florets and the bell peppers into strips. Coat them with some olive oil and place them on a baking sheet lined with parchment paper. Bake them in a preheated oven at 175 degrees for 30 minutes.
- Cut the onion into pieces and place it together with the garlic cloves in a heatproof bowl, drizzle with some olive oil, and put this bowl in the oven for about 10 to 15 minutes as well.
- Then put all the grilled vegetables, the onion and garlic, and all the other ingredients (except the topping) into the soup maker. Set to extra smooth.
- Serve the soup with roasted cashews and fresh herbs.
