Special Dish for the Week: Roasted Pepper and Cauliflower Soup

Inspired by the favourite veggies of my recently visiting long-time friend, I delight in the roasted sweetness of tri-colour peppers and the intensified flavours of cauliflower in this Special Dish for the Week:

Roasted Pepper and Cauliflower Soup

Roasted Pepper and Cauliflower Soup

Roasted Pepper and Cauliflower Soup

Although I love the taste and texture of roasted and grilled vegetables, I hardly ever prepare them that way, not having a proper grill and not feeling sufficient confident—but energy conscious—to roast them in the oven. In fact, I don’t recall having ever roasted my own peppers—and they are superb, as I was reminded while assembling this soup.

I begin my soup by soaking red lentils over night, preparing chicken bone broth and roasting the vegetables a little in advance.

Roasted Pepper and Cauliflower Soup Ingredients

Roasted Pepper and Cauliflower Soup Ingredients

The ingredients include:

  • bone broth (chicken, turkey, or duck) (optional)
  • small bits of meat flaked off the bones used to make broth  (optional)
  • olive oil for roasting the veggies and sautéeing the onions
  • onion, coarsely chopped and sautéed in the olive oil remaining from roasting the veggies
  • garlic, minced
  • red, orange and green peppers, roasted, broiled, peeled and chopped coarsely
  • cauliflower, roasted, broiled and chopped coarsely
  • red lentils, pre-soaked and cooked separately in some of the bone broth
  • 2 tsp coriander powder
  • 1 tsp turmeric (optional)
  • 1 tsp cumin (optional)
  • 1 tsp black pepper
  • 1 tsp sea salt
  • red Thai chili pepper (optional) 
  • broccoli flowerettes, finely chopped and added raw as garnish
  • spinach, coarsely chopped and added raw as garnish
  • cilantro as garnish
Roasted Pepper and Cauliflower Soup - Chunky

Roasted Pepper and Cauliflower Soup – Chunky

Though the soup is multi-stepped in its preparation, it is quite fun to make—not to mention incredibly vibrant visually with all the colours!

I manage to resist the temptation to spice up the soup with red Thai chili pepper or a spice like turmeric or cumin, although I may in a future iteration. I may also omit the bone broth in the future, being rather strong, it overpowered the subtler roasted flavours of the veggies.

I try the soup first in its chunky form, before puréeing it with my hand blender to make the soup more creamy. Both versions are delicious. With the addition of several raw garnishes, though, such as broccoli flowerettes, spinach and cilantro, the creamed version is a calmer texture experience.

Roasted Pepper and Cauliflower Soup - Pureed

Roasted Pepper and Cauliflower Soup – Pureed

 

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