It nurtures us and can even adjust our attitude at times. This particular soup is so easy and very healthy; honestly, you can pretty much use any vegetables that you want in place of the ones I used, although this is one of my favorite combinations. I've also made potato and broccoli before, artichoke, butternut squash, etc.......Give it a try!
Just follow the recipe below, and substitute the roasted vegetables with other vegetables of your choice.
1 carton 32 oz. vegetable broth
1/2 of a large, yellow onion roughly chopped
1 small head of cauliflower roughly chopped
1/2 bunch of asparagus chopped in 1/2-1 inch pieces
4 cloves of garlic peeled
Approximately 2-4 tablespoons olive oil divided
1 tablespoon of vegan butter ( I like Earth Balance )
Salt ( I like Himalayan )
4 tablespoons of dried herbs of choice ( "Braggs Sprinkle", or rosemary, or dill )
*Possible Additions: Nutritional yeast, Red Pepper Flakes, 1/2 Vegetable Bouillon Cube
~Pour the broth in a pan and start to heat up on medium heat.
~Toss asparagus, cauliflower, and garlic with 2 tablespoons of olive oil, salt and pepper. ~Roast on a cookie sheet in a 400 degree oven until golden brown, turning frequently (approximately 15 min.)
~Caramelize the onion on the stove- top in 1 tablespoon of vegan butter, 1 tablespoon of olive oil, and herb mixture, with salt and pepper.
~When vegetables and onions are finished, add them to the broth and cook on medium-high heat for about 15 minutes.
~Start the "scooping, blending, and pouring back in method." Scoop a few cups of the mixture, and place in the blender, blend on high until smooth, and then add back into the mixture pan, and repeat process until all soup is a bisque texture.
~Now sample it! What does it need? You can add a half of a bouillon cube if it needs a salty flavor; you can add nutritional yeast if you want a cheesy taste, more herbs, salt or pepper?
~Serve with warm bread and enjoy!
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