I had some cauliflower for another recipe and I’m going to share that soon. As I don’t like waste, I’ve used the remaining veggie for this delicious Cauliflower and Pepper Soup. The recipe is naturally vegan, low in fat, high in veggie content. A portion has an impressive 1.5 portions of your 5-a-day. That is great, such an easy way to add more veggies in the diet. It would be great as a light dinner.

For the soup I’ve used pepper paste. It looks like tomato paste, it has the same consistency. I buy it from an international shop. If you don’t have where to get it from, feel free to use tomato paste instead, it will be just as delicious.

Ingredients for 6 servings of Cauliflower and Pepper Soup:

– 500g fresh cauliflower
– 1 red onion
– 1 spoon of oil
– 1 tsp dill
– 1 tsp paprika
– 1 tsp marjoram
– 1.5 l vegetable stock
– 3 spoons of pepper paste
– salt
– white pepper

Cut the cauliflower in small florets, so they will boil faster. In a big saucepan, heat the oil. Add the spices and stir. Toss in the red onion chopped and stir. Leave it to cook a bit. Then add the pieces of cauliflower and stir. Pour the vegetable stock and stir. Leave the soup on the hob until all the vegetables are fully cooked.

When the veggies are done, pour the soup in a blender and blitz until the soup is smooth. Pour the soup back into the saucepan. Pop it back on the hob. Stir and have a taste. Add more spices if you think is necessary.

Serve the cauliflower and pepper soup in cute bowls. If you add something to make it a bit more exciting, pour a teaspoon of olive oil or sprinkle seeds on top. I had it as it was and I loved it.

Do you like soup? Have you ever tried cauliflower soup before?