- About Me
- My Services
- Contact Me
Every week I buy assorted vegetables and I always have the best intentions of using them. Unfortunately, I seem to forget about my plans and then they start looking not as nice as when I brought them home. It happened to my cauliflower and peppers, but instead of tossing them out, I roasted them!
Roasting veggies are delicious and can be used in so many ways! Soup is one!
This soup has such a delicious blend of flavours and is so hearty. It really hits the spot on cold days and will warm you up!
Preheat the oven to 400°F. Place the cauliflower and pepper pieces on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil on the vegetables and then add salt and pepper. Roast for 30 minutes, turning the vegetables over at the halfway mark. When done, cover the peppers with a paper towel for 5-10 minutes. By doing this, the skin will peel off easily when rubbing it with your fingertips. Coarsely chop the skinned peppers.
Add 1 tablespoon of olive oil to a large stock pot over medium heat. Add the chopped onion, garlic, thyme and paprika and mix everything well using a large wooden spoon. Stir frequently, scraping the bottom of the pot, until the onions have softened, about 3-5 minutes.
Add the vegetable stock with the roasted vegetables, stir well and bring to a boil, then lower the heat and simmer for 20 minutes.
Purée the soup with a hand-held immersion blender until smooth or use a blender to purée the soup in small batches (be careful because the soup will be hot!) Let simmer another 10 minutes before serving. Add salt and pepper if needed.