Roasted Peppers, Cauliflower and Kale Soup
I have made many soup recipes and this is one of my favorites, that is a big statement for this Soup gal! I put together ingredients I had on hand and they mixed so well together. Of course by roasting the vegetables you bring out all of the natural sweetness and I used the tops, stems and seeds to make the broth.
Ingredients:
1 yellow or white onion, (peels to broth pot), onion chopped to rounds
1 yellow and 1 red pepper, (tops and seeds to broth pot), pepper sliced to rounds
1/2 cauliflower head, (stem to broth pot), cauliflower sliced flat
3 garlic cloves peeled
1 bunch kale, de-stemed, (stems to broth pot), kale chopped
drizzle olive oil
sea salt and black pepper to taste
4 cups broth
1 dash or 1/2 teaspoon Kitchen Bouquet Seasoning or Soy Sauce
Making the broth is optional, you could also use store bought if you prefer. It is so easy to make this broth while your veggies are roasting in the oven. In soup pot add all broth ingredients, onion skins, bell pepper tops and seeds, cauliflower stem and kale stems. Cover with water about 5 cups with one dash of Kitchen Bouquet Seasoning Sauce or Soy Sauce. Cook to a boil and then turn down and simmer while you prepare and roast your vegetables. Once all roasting is finished we will strain out all vegetables from broth and pour directly into the blender for this soup. Be careful when pouring hot/warm liquid in the blender. When blending remove the small glass spout at top of the cover and cover with kitchen towel. This allows the steam to escape
What is Kitchen Bouquet? a seasoning of carrot, onion, celery, parsnip, turnip, salt, parsley.
Pre-heat oven 425
On 2 baking/cooking sheets place all vegetables with space between them and in single layer allowing space around each ingredient. Drizzle with olive oil and place in oven. Roast veggies for about 20-25 minutes turning over once. They should be brown on the edges and the house should smell great! Cool vegetables and broth and place in blender in two batches. Puree until smooth and serve warm.
Ingredients:
1 yellow or white onion, (peels to broth pot), onion chopped to rounds
1 yellow and 1 red pepper, (tops and seeds to broth pot), pepper sliced to rounds
1/2 cauliflower head, (stem to broth pot), cauliflower sliced flat
3 garlic cloves peeled
1 bunch kale, de-stemed, (stems to broth pot), kale chopped
drizzle olive oil
sea salt and black pepper to taste
4 cups broth
1 dash or 1/2 teaspoon Kitchen Bouquet Seasoning or Soy Sauce
Making the broth is optional, you could also use store bought if you prefer. It is so easy to make this broth while your veggies are roasting in the oven. In soup pot add all broth ingredients, onion skins, bell pepper tops and seeds, cauliflower stem and kale stems. Cover with water about 5 cups with one dash of Kitchen Bouquet Seasoning Sauce or Soy Sauce. Cook to a boil and then turn down and simmer while you prepare and roast your vegetables. Once all roasting is finished we will strain out all vegetables from broth and pour directly into the blender for this soup. Be careful when pouring hot/warm liquid in the blender. When blending remove the small glass spout at top of the cover and cover with kitchen towel. This allows the steam to escape
What is Kitchen Bouquet? a seasoning of carrot, onion, celery, parsnip, turnip, salt, parsley.
Pre-heat oven 425
On 2 baking/cooking sheets place all vegetables with space between them and in single layer allowing space around each ingredient. Drizzle with olive oil and place in oven. Roast veggies for about 20-25 minutes turning over once. They should be brown on the edges and the house should smell great! Cool vegetables and broth and place in blender in two batches. Puree until smooth and serve warm.
This Roasted-Blended soup is delicious and healthy, Enjoy!
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Enjoy this delicious and healthy soup
To your good health, Jan |
