Description
This roasted pepper, cauliflower and sweet potato soup is a vibrant, hands-off traybake soup packed with flavour and warmth. Whole vegetables are roasted until sweet and caramelised, then blended with curry powder, cumin, paprika and a touch of cream cheese for a creamy, gently spiced finish. Easy, nourishing and perfect for cosy weeknight dinners or healthy meal prep.
Ingredients
Spray oil
1 red pepper
2 medium sweet potatoes, halved lengthways
2 medium carrots, tops sliced off
1 cauliflower, broken into florets
1 whole head of garlic, top sliced off to expose cloves
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon paprika
600ml hot vegetable stock
Salt and pepper
2 tablespoons light soft cheese
To serve (optional)
Sprinkling of smoked paprika
Freshly ground black pepper
Swirl of Greek yoghurt
Instructions
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Preheat the oven to 200°C fan (220°C conventional).
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Place the red pepper, sweet potatoes (halved), carrots, cauliflower florets, and whole head of garlic on a large baking tray.
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Sprinkle the curry powder, ground cumin, and paprika over the cauliflower.
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Lightly spray with olive oil to coat the vegetables evenly.
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Roast in the preheated oven for 35–40 minutes, until the vegetables are soft, golden, and slightly caramelised.
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Remove the tray from the oven and allow the vegetables to cool slightly, until they’re comfortable to handle.
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Remove the stalk and seeds from the roasted pepper, and peel the skins off the sweet potatoes.
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Squeeze the soft roasted garlic cloves from their skins into a food processor or blender.
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Add all the roasted vegetables, the hot vegetable stock, and a little salt and pepper.
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Blend until smooth (or leave slightly chunky if you prefer a more rustic texture).
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Add the light soft cheese, then blend again until creamy and well combined.
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When ready to serve, heat the soup until piping hot and serve with a swirl of Greek yoghurt, a sprinkle of smoked paprika, and freshly ground black pepper if desired.
Notes
If you prefer a thinner soup, simply add a little extra vegetable stock until you reach your desired consistency.
For a vegan version, swap the light soft cheese for a dairy-free alternative or a spoonful of coconut cream. You can also adjust the spices to taste – add extra curry powder or a pinch of chilli flakes for more heat.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Easy
- Cuisine: British