Sometimes unusual combinations are surprisingly yummy. Such was the case with the soup I recently prepared. The combination of cauliflower and tomatoes I have only eaten in salads. Today I prepared soup with roast cauliflower, pepper and cherry tomatoes. I used colourful tomatoes and very ripe pepper, thanks to which my soup had an intense colour. The light, smooth peanut cream was an interesting ingredient. Try for yourselves this non-obvious combination. You can make something yummy!

Ingredients:
half a cauliflower
200g of cherry tomatoes
1 big red pepper
3 tablespoons of olive oil
1 teaspoon of sweet paprika
a pinch of cumin
1 litre of vegetable bullion
salt and pepper
2 tablespoons of peanut butter
half a teaspoon of maple syrup
a pinch of salt

Heat the oven up to 190C. Cover a baking sheet with some baking paper.
Mix the olive oil, sweet paprika and cumin. Wash the cauliflower and break it into smaller pieces. Put the cauliflower in a bowl, add the sauce and mix it in. Put it onto the baking paper and bake for 10 minutes, then add the chopped red pepper, bake for 10 minutes and add the cherry tomatoes. Bake for 10 minutes. Blend the soup thoroughly. Spice it up with salt and pepper. Mix the peanut butter, maple syrup and salt. Serve hot soup with the peanut cream.

Enjoy your meal!

Try also:
Tomato soup with sauerkraut
Something for warming up on a cold autumn afternoon – goulash soup with mincemeat
Strong and warming – pepper-tomato soup