Red Pepper and Tomato Soup with Roasted Cauliflower

Our Red Pepper and Tomato Soup is a easy and quick soup that is both hearty, fresh and tasty and packed full of goodness! The addition of roasted cauliflower add a little something extra and makes this soup a meal.

The recipe and images were created by Jo O’Keefe and feature in our Issue 8 of ele Magazine, our Food Lover’s Edition.

Red Pepper and Tomato Soup with Roasted Cauliflower

Ingredients (serves 2)

1/4 cauliflower, chopped into florets
1 tbsp Moroccan spice mix
1 clove garlic, chopped
400 grams chopped canned tomatoes
1 capsicum, roasted and skin removed
1 tbsp brown sugar
1 cup milk (Jo uses unsweetened almond milk)
Salt and pepper to season
1 tbsp of olive oil
Parsley, to serve

Method

1. Pre-heat oven to 175C (320F). Place cauliflower and garlic on a baking tray, drizzle with olive oil, season with salt and pepper and sprinkle on Moroccan spice mix. Mix together and roast until the edges are little blackened (approx. 20 minutes).
2. Blend canned tomatoes, roasted capsicum, brown sugar and milk in blender until smooth.
3. Pour tomato mix into a saucepan to heat thoroughly.
4. Ladle into two bowls and top with roasted cauliflower pieces and chopped parsley.
5. Serve with toasted bread, cheese toasties or saltine crackers for crunch. Enjoy!

Want more? Click here for our Pumpkin, Red Lentil and Chorizo Soup Recipe and here for a Classic Pea and Ham Soup.