Roasted Red Pepper and Cauliflower Soup

If you thought that potato soup couldn’t get any better, prepare to have your mind blown. This creamy cauliflower and potato soup is so rich and delicious, you wouldn’t believe that there’s no cream! Toss in roasted red peppers and blend to smooth perfection for that extra depth of flavor.


  • 1 tsp Avocado Oil
  • 1 Red Potato, small
  • 1 1/2 cup Cauliflower, raw, chopped
  • 2 Red Peppers, roasted
  • 1/2 Onion, raw
  • 1/4 tsp Sea Salt
  • 1/8 tsp Black Pepper, ground



In a medium sauté pan, add avocado oil on medium heat.


Add the onions and sauté for 4 minutes. Add the potatoes, and cauliflower and sauté for 4-5 minutes. Allow the mixture to cool.


Once the veggie mixture has cooled completely, add them to the nutribullet Rx Soup Pitcher, along with all remaining ingredients and extract on the 7-Minute Heated Cycle.


Adjust seasonings as desired and serve with some sliced chicken breast or avocado slices.




Alternatively, blend all completely cooled ingredients in the blender until smooth, transfer the soup into a pot, and heat over the stove until warm.

Nutritional information

Recipe: Roasted Red Pepper and Cauliflower Soup

Serving in this recipe: 2

Calories: 140
Total Fat: 3 g 4.1%
Saturated Fat: 0 g 2%
Cholesterol: 0 mg 0%
Sodium: 635.4 mg 26.5%
Total Carbs: 23 g 8%
Dietary Fiber: 3 g 14%
Sugar: 5 g  
Protein: 3 g 6.9%
Vitamin A: 0% Vitamin C: 95.6%
Calcium: 3.2% Iron: 55.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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