I set out to make a soup that’s a little bit sweet and a little bit tangy – and this is it. Roasted red bell pepper, cauliflower, and almond milk yogurt combine for an ultra-comforting winter meal.
- 4 red bell peppers
- 1 small head cauliflower
- 5 tsp. olive oil, divided
- Pinch of sea salt and black pepper
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 5-oz. container plain almond milk yogurt (unsweetened)
- 1 tsp. lemon juice
- Preheat your oven to 400F degrees. Cut the tops off the bell peppers and slice them in half. Remove and discard the seeds and place the peppers cut side down on a baking sheet. Brush with a teaspoon of olive oil. Roast the peppers for 40 to 45 minutes, until the skins are blistered.
- Chop the cauliflower into florets; you should get about 3 ½ cups from a small head. Turn the florets onto another baking sheet and drizzle with 2 teaspoons of olive oil. Sprinkle with a pinch of sea salt and black pepper and toss to coat. Roast for 25 to 30 minutes, until the cauliflower is lightly browned on the edges.
- Once the bell peppers are done roasting, transfer them to a cutting board. When cool enough to handle, peel off the skins and discard. Roughly chop the peppers and set them aside. Combine the yogurt and lemon juice in a bowl and stir to combine. Reserve two teaspoons of yogurt in a smaller bowl for swirling on top.
- Heat 2 teaspoons of olive oil in a large stockpot over medium heat. Add the onion and season with ¼ teaspoon of sea salt; cook for 5 to 7 minutes, until soft. Add the garlic and cook until fragrant, another minute or so. Pour in the vegetable broth and add the roasted cauliflower and chopped bell pepper. Season with ½ teaspoon of salt and bring soup to a simmer. Reduce heat to maintain a simmer and cook for 10 to 15 minutes, allowing the flavors to intensify.
- Carefully transfer the soup to a blender and puree until creamy and smooth, about a minute. Pour the soup back into the pot and return to medium heat. Ladle a cup of soup into the bowl of yogurt and stir to mix. Pour the contents of the bowl back into the pot and heat through for another 5 minutes or so; adjust salt to taste. Remove the pot from heat and ladle the soup into four bowls. Garnish each with a half teaspoon of yogurt and swirl with a spoon.