This soup is an easy and delicious way to increase your vegetable intake. Roasting the vegetables intensifies their flavour.
|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||no salt added chicken broth|
|2||roasted red bell peppers, finely chopped|
|2||springs fresh thyme|
|Freshly ground black pepper|
- Preheat oven to 425°F. Line a rimmed baking sheet with foil.
- Place cauliflower on prepared baking sheet and drizzle with 2 tsp of the oil. Roast in preheated oven, turning once, for 20-25 minutes or until florets start to caramelize and are lightly browned.
- Meanwhile, in a large pot, heat the remaining oil over medium heat. Sauté onion and carrots for 3 to 4 minutes or until softened. Add garlic and sauté 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 the flavours.
- Remove from heat and let cool slightly. Discard thyme springs. Ladle into blender in batches or alternatively, using an immersion blender, puree soup in pot until smooth. Stir in pepper.
How to Roast your own Red Peppers
To roast your own 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.
Makes 6-8 servings.
Adapted from Dietitians of Canada Cook! by Mary Sue Waisman © 2011 Robert Rose Inc. www.robertrose.ca. Reprinted with permission.