* Cauliflower: 150 gm.
* Red pepper/ bell pepper: 100 gm.
* Tomato: 1 and a half
* Onion: 1 small
* Garlic: 3-4 cloves
* Salt, pepper and paprika powder to taste
* Melted butter: 1 tbsp.
* Heavy whipping cream: 50 ml
* Water as needed


  • * Cut the cauliflower, tomato and bell peppers to big chunks. Cover the baking tray with an aluminum foil and spread all these veggies.  
  • * Now sprinkle some salt and the melted butter and give it a mix.
  • * Roast these in the oven at 200 C for 40-45 minutes. Half way through roasting, add sliced onion and the garlic.  
  • * Please note: If you don’t have an oven, you can cook these in a pan until soft, and then go ahead with further steps.  
  • * Once roasted, let it cool down. Then add about 1/3-cup water and the roasted ingredients in a blender and blend until smooth.
  • * Add the blended mix in a deep-bottomed pan. Add water as per consistency desired and let it simmer over a medium heat.
  • * Add the salt, pepper and paprika, and the cream (keep some cream for garnishing)  Mix well and simmer for about 10 minutes.
  • * Serve the soup in bowls, garnish with cream and black pepper and enjoy it.

Macros per serving:
* Protein: 1.6 g
* Fat: 7.6 g
* Carbs: 4.8 g


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