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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.
2 heads cauliflower
4 large zucchini
2 large Vidalia onions
2 tablespoons oil
salt
pepper
thyme
5 cloves garlic
4 cups chicken stock, such as Manischewitz Chicken Broth
4 cups water
2 teaspoons Kedem Red Wine Vinegar
2 tablespoons Glicks Soy Sauce
Preheat oven to 425 degrees Fahrenheit.
Cut cauliflower, onion and zucchini into large chunks and divide between two baking sheets.
Drizzle with oil and season with salt, pepper, and thyme.
Roast veggies on 425 until well caramelized (about 35–40 minutes).
Transfer all veggies and accumulated juices into large soup pot. Add garlic, stock, and water and bring to a boil.
Reduce heat to simmer and cook for one to one and a half hours.
Blend soup with immersion blender, simmer 30 minutes more.
Add soy sauce and red wine vinegar and adjust seasonings to taste. Cook 15 more minutes, then serve.
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