roasted red pepper & cauliflower soup

In vegan recipes, you will often see the creator call for cashews to be soaked overnight. If you don’t want to wait twenty-four hours to make a recipe like this amazing soup, I’ve got a hot tip for you: Simply boil your cashews for fifteen minutes and they’ll be nice and soft for pureeing or blending. They make this soup especially creamy

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. Place the cauliflower, bell pepper, onion, and garlic on the prepared baking sheet. Bake for 30 minutes, tossing halfway through. 3. Transfer to a large pot along with the remaining ingredients, holding back some of the cauliflower florets to garnish, if desired. Bring to a boil, then simmer, uncovered, for 5 minutes. 4. Allow to cool until safe to handle. Puree with an immersion blender or transfer to a countertop blender and blend until completely smooth