Roasted Cauliflower and Red Pepper Soup

Ingredients

• 1 large head cauliflower, cut into florets
• 3 red bell peppers, seeded and quartered
• 1 large onion, quartered
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Pinch of cayenne pepper
• Fresh chives and a drizzle of olive oil for garnish

Instructions

1. 1

   Preheat oven to 425°F. Spread cauliflower, bell peppers, onion, and garlic on a large baking sheet.

2. 2

   Drizzle with olive oil, season with smoked paprika, cumin, salt, and pepper. Toss to coat.

3. 3

   Roast for 25-30 minutes until vegetables are deeply caramelized and tender.

4. 4

   Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer.

5. 5

   Use an immersion blender to puree the soup until completely smooth. Add more broth if too thick.

6. 6

   Season with cayenne, additional salt and pepper to taste.

7. 7

   Ladle into bowls and garnish with fresh chives and a drizzle of good olive oil.