Thursday, 6 November 2014

Roasted Cream of Vegetable Soup
Roasted Cream of Vegetable Soup

When the cooler weather hits it is soooo
nice to warm your tummy & toes with a hot steaming bowl of delish soup!
This is my harvest soup because it incorporates whatever I have in the fridge at the time!.
This one is so choc full of flavour I hope you try it

 Roasted Cream of Vegetable Soup

You'll need:
1 head of cauliflower, leaves removed & florets separated
1 red pepper, seeded
1 carrot, peeled
1 celery rib
1 large onion, quartered
1 jalapeno, cut in half (remove seeds if it is too hot)
1/2 squash, cooked or not!
2-3 stems of broccoli
4 cup chicken or vegetable broth
EVOO
salt & pepper
 
 Place the onion and florets on a parchment lined baking sheet.
Drizzle with approx. 3 tbsp EVOO and sprinkle lightly with salt & pepper.
Roast turning in a 400F for approx 20-30 min until golden brown.
Place broth and all remaining veggies into a large pot. Bring to a boil, skim if needed.

Cook for approx. 30-40 min until all veggies are tender.
Puree~
It's that fast!
Enjoy with love!

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