Cynthia and Ted’s favorite Roasted Cauliflower Soup

An elegant soup to enjoy anytime

1 head cauliflower, cut into florets
1 yellow onion, sliced
3 garlic cloves, unpeeeled
2-3 roasted red bell peppers, fresh or drained from a jar
1/2 cup raw unsalted cashews, soaked in water 3-4 hours or overnight
3 Tbsp white miso paste
3 cups water
1 tsp each cumin & coriander
1 Tbsp sherry or 2 tsp white wine vinegar (optional)
Pinch of cayenne pepper

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper, and place cauliflower on one and onions and garlic on the the other. Season with salt and pepper. Roast 20 to 30 minutes until golden brown. Check at 20 minutes as the onion might roast faster than the cauliflower. Reserve one cup of the roasted cauliflower for garnish. Drain and rinse the cashews and place them in a high speed blender. Peel the roasted garlic cloves and add them to the blender with the cauliflower, onions, peppers and seasonings. Blend until creamy, add salt and pepper to taste, pour mixture into a pot and cook over medium heat.  Garnish with reserved cauliflower and serve.

Healthy Facts February 2017: Cynthia & Ted's Favorite Roasted Cauliflower Soup

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