CREAMY SUMMER VEGGIE SOUP
For this recipe I had to freeze all the fresh veggies in my house before taking a trip and I wanted to share with you the outcome. I had a head of cauliflower, a leek, carrots and celery. I chopped all the veggies into one inch pieces and froze together. I used them one week later in this soup. I rinsed them and put them straight to the soup pot. The house immediately smelled like fresh veggies were cooking not like the aroma of "frozen vegetables" from a store pack. The leek and celery were fragrent as if they were just diced.
So this soup was created from all the veggies in my frig and put together with tomatoes and coconut milk. I added a little spice with cayenne pepper and cooled it down with dill. Hope you like it!
So this soup was created from all the veggies in my frig and put together with tomatoes and coconut milk. I added a little spice with cayenne pepper and cooled it down with dill. Hope you like it!
Ingredients:
1 leek chopped
1 head cauliflower chopped
5-6 carrots chopped
6-8 stalks celery chopped top leaves included
5-6 tomatoes to roast OR 1 14oz roasted tomatoes
drizzle olive oil if roasting tomatoes
1 14-15 oz light coconut milk (or you favorite milk/cream choice)
1 teaspoon cayenne pepper
2 teaspoons dill
salt and pepper to taste
5 cups water of vegetable broth
On cookie sheet place tomatoes drizzled with olive oil and sprinkled with dill in oven at 400 for 30 minutes. Set aside
In soup pot on low heat add leek, cauliflower, carrots and celery chopped to the same size. Cook for 5-8 minutes until veggies are brown. Add roasted tomatoes and water. Cook for 30 minutes or until carrots are fork tender. Add cayenne pepper, dill and salt/pepper and coconut milk. Cook until all ingredients are blended together 5-10 minutes. Allow soup to cool and using a blender or stick blender blend soup and serve.
Enjoy this delicious healthy soup
1 leek chopped
1 head cauliflower chopped
5-6 carrots chopped
6-8 stalks celery chopped top leaves included
5-6 tomatoes to roast OR 1 14oz roasted tomatoes
drizzle olive oil if roasting tomatoes
1 14-15 oz light coconut milk (or you favorite milk/cream choice)
1 teaspoon cayenne pepper
2 teaspoons dill
salt and pepper to taste
5 cups water of vegetable broth
On cookie sheet place tomatoes drizzled with olive oil and sprinkled with dill in oven at 400 for 30 minutes. Set aside
In soup pot on low heat add leek, cauliflower, carrots and celery chopped to the same size. Cook for 5-8 minutes until veggies are brown. Add roasted tomatoes and water. Cook for 30 minutes or until carrots are fork tender. Add cayenne pepper, dill and salt/pepper and coconut milk. Cook until all ingredients are blended together 5-10 minutes. Allow soup to cool and using a blender or stick blender blend soup and serve.
Enjoy this delicious healthy soup
