Who doesn’t love a delicious soup? And when it’s incredibly easy to make and pretty healthy then it’s definitely a winner. Soups in the fall and winter are a no brainer, always have been, but once I had kids soups became my way of sneaking in vegetables that they normally wouldn’t eat. For some reason if it was in soup form they gobble it up like it’s the best thing ever!!!
Last night I was noticing I had a lot of vegetables in the fridge that I wanted to use up before I forgot about them only to find them next week needing to be tossed. Soup was the perfect dish, I could eat it during the day while I was making all my hors d’oeuvres for New Year’s Eve. It would keep me happy, but not fill me up so I would be too full to enjoy the evening delectibles.
The vegetables I used were what I had on hand, you could very easily swap out for what you have or what you prefer.
For the Recipe:
1 head of cauliflower, cut into large pieces
2 onions, quartered
2 carrots, peeled and cut in half
1 parsnip, peeled and cut in half
2 celery ribs
olive oil for drizzling
**I use a seasoning mix that I make, it includes salt, pepper, fennel, coriander, and red pepper
1 32 oz. container of vegetable broth
1 32 oz. container of chicken broth
1 tbsp. curry powder
Place all the vegetables on a baking sheet, drizzle with olive oil and seasoning (use whatever seasonings you like). Roast the vegetables in a 375 F oven for 45 minutes. Once the vegetables are roasted put them in a food processor (or blender or Vitamix, whatever you have) with enough broth to help it get pureed. Once you have a nice smooth consistency transfer to a pot. Add the remaining broth and curry powder. Stir well and let it heat back up. Taste for seasoning, adjust to your taste.
Obviously the curry powder is optional, but I really like the taste it adds. It’s such a small quantity for the amount of soup that it really doesn’t give it that “curry” flavor that some people do not like. Try adding it by the teaspoons, tasting after each addition to see if you like it with less.