This soup not only offers great flavour, but the colours and textures are attractive as well. Roasting intensifies the flavours of the vegetables.
ROASTED CAULIFLOWER AND RED PEPPER SOUP
Makes: 6 to 8 servings
5 cups bite-size cauliflower florets
4 tsp canola oil, divided
1 cup finely chopped onion
1 cup finely chopped carrots
2 cloves garlic, minced
4 cups reduced-sodium chicken broth
2 roasted red bell peppers, finely chopped
2 sprigs fresh thyme
? Freshly ground black pepper
Heat oven to 425 F. Line a rimmed baking sheet with foil.
Place cauliflower on sheet and drizzle with 2 tsp of the oil. Roast, turning once, for 20 to 25 minutes or until florets start to caramelize and are lightly browned.
Meanwhile, in a large pot, heat remaining oil over medium heat. Saute onion and carrots for three to four minutes or until softened. Add garlic and saut脙漏 for 30 seconds. Stir in caramelized cauliflower, broth, roasted peppers and thyme; increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavours. Discard thyme sprigs. Season to taste with pepper.
Variations:
? Use a combination of cauliflower and broccoli, keeping the total amount at 5 cups.
? To make this soup vegan, substitute vegetable broth for the chicken broth.
Tip:
To roast red peppers, quarter peppers and remove seeds. Place skin side up on a rimmed baking sheet in a 450 F oven and roast for 10 minutes. Turn peppers over and roast for 10 to 15 minutes or until skins are blackened. Transfer peppers to a small bowl, cover tightly and let stand for about 15 minutes. When cool enough to handle, peel off blackened skin and discard.
Source: Cook! by Dietitians of sa国际传媒
