Roasted Red Pepper and Cauliflower Soup (plant-based recipe)

• doses: 6 servings
• tempo ativo: 10 minutes
• tempo total: 55 minutes

Ingredientes

1 head garlic

16 ounces grape tomatoes

12 ounces cauliflower florets

1 cup baby carrots

1 medium shallot or small red onion

16 ounces jar roasted red pepper (drained)

2 teaspoons salt (more or less to taste)

1 teaspoon black pepper (more or less to taste)

1/4 cup extra virgin olive oil

1 (14.5 ounce) full-fat coconut milk

Instruções

Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.

Slice

Use a sharp knife and cut the top 1/4 of the head of garlic and discard the top. You want to be able to expose the garlic.

Combine

Add the garlic to a 12x8 baking dish with the tomatoes, cauliflower, carrots, shallot, and roasted red pepper.

Season with a salt, pepper and drizzle with olive oil.

Toss together until everything is combined and coated in the olive oil.

Roast at 400 degrees F for 40-45 minutes.

Transfer the roasted veggies to a blender. Once the garlic is cool enough to handle, squeeze the head of garlic into the blender. Discard the peel.

Blend

Add the coconut milk, and blend until smooth and creamy. *Be careful not to completely seal the blender when pureeing hot liquids!

Garnish with croutons, parmesan cheese (omit for dairy-free), and crushed red pepper, and enjoy!

Informação Nutricional

• Calorias: 268 kcal
• Gordura Total: 24 g
• Gordura Saturada: 14 g
• Gordura Insaturada: 8 g
• Sódio: 1857 mg
• Carboidratos Totais: 13 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 4 g
• Proteína: 4 g