fbpx

Recipe by Esther Mendelevich

Roasted Cauliflower and Zucchini Soup

Roasted Cauliflower and Zucchini Soup add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten
3 Hours, 20 Minutes
Diets

As the temperature plummets, there’s no better way to warm the body than a delicious bowl of soup. This roasted cauliflower and zucchini soup is a real winner. Roasting the vegetables prior to putting them in the soup released a depth of flavor that cannot be achieved with boiling alone. It may seem like a useless extra step, but trust me on this. I guarantee you’re gonna thank me.

Ingredients

Main ingredients

  • 2 heads cauliflower

  • 4 large zucchini

  • 2 large Vidalia onions

  • 2 tablespoons oil

  • salt

  • pepper

  • thyme

Directions

Roast the Veggies

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Cut cauliflower, onion and zucchini into large chunks and divide between two baking sheets.

3.

Drizzle with oil and season with salt, pepper, and thyme.

4.

Roast veggies on 425 until well caramelized (about 35–40 minutes).

Prepare the Soup

1.

Transfer all veggies and accumulated juices into large soup pot. Add garlic, stock, and water and bring to a boil.

2.

Reduce heat to simmer and cook for one to one and a half hours.

3.

Blend soup with immersion blender, simmer 30 minutes more.

4.

Add soy sauce and red wine vinegar and adjust seasonings to taste. Cook 15 more minutes, then serve.

Roasted Cauliflower and Zucchini Soup

Please log in to rate

Reviews

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Bracha
Bracha
5 years ago

Frozen cauliflower How many lbs of Frozen cauliflower would I use?

Question
Mark your comment as a question