You can roast and toss in almost any vegetables you’ve got hanging out at home into this Creamy Vegetable Soup. Try winter squash, celery, onion, or tomatoes. Got homemade vegetable stock? Use it instead of water.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Makes: 8 cups
Time: 45 minutes
Ingredients
- 1 large head cauliflower, cut into thin wedges
- 3 large carrots, sliced
- 3 Tbs. + 1 Tbs. extra-virgin olive oil
- 2 red bell peppers, chopped
- 5 shallots, halved
- 3 large cloves garlic
- 1 Tbs. white wine vinegar
- 1½ tsp. kosher salt
- ¼ tsp. freshly ground white or black pepper
- 1 bunch chives, minced
- ¼ cup chopped pistachios
Instructions
- Preheat the oven to 425ºF. On a large rimmed baking sheet, toss the cauliflower and carrots with 3 Tbs. oil and spread in a single layer. Roast until the vegetables have started to brown and soften, 20–25 minutes.
- On a small rimmed baking sheet, toss the peppers, shallots, and garlic with the remaining 1 Tbs. oil and spread in a single layer. Roast until the garlic is lightly browned and the peppers and shallots have softened, 10–12 minutes.
- In a large pot over high heat, bring all the roasted vegetables and 4 cups water to a boil. Simmer until very tender, about 20 minutes. Blend with an immersion blender until smooth.
- Season with the vinegar, salt, and pepper. Garnish with the chives and pistachios.
Nutrition Information
Per serving (1 cup):
- Calories: 150
- Total fat: 9 g
- Sat fat: 1.5 g
- Carbs: 15 g
- Fiber: 1 g
- Total sugar: 7 g
- Added sugar: 0 g
- Protein: 4 g
- Sodium: 430 mg
