Roasted Broccoli + Cauliflower Soup

Soup season is upon us. I've been eating soup and salad for nearly every meal for at least week already and its barely fall here in Boise. I was pretty happy with the way this soup turned out. I wanted to use up a bunch of the veggies I had, and a big batch of soup is always a good way to clean out the fridge. It's creamy and delicious. And feeds your favorite new neighbors very well. I'm pretty sure we all had seconds (or even thirds). There were no leftovers, and that's a fact.



olive oil
1 lb cauliflower, in florets
1 lb broccoli, in florets
1 lb mushrooms, sliced
1 lb carrots, coined
1 onion, roughly chopped
4-5 garlic cloves, minced
1 c cashews
2-4 c vegetable broth
  1. Preheat the oven to 425.
  2. Toss the broccoli and cauliflower in oil and in to the oven. Roast until browning
  3. In a big soup pot, fry up the onions and garlic until softened; add in the mushrooms.
  4. Using a blender, whip up some "cashew milk" by combining the cashews and at least 2 cups of veg broth, or water. 
  5. Combine everything together in your big soup pot and let simmer for about 20-30 minutes to get the flavors right. Add veggie broth to get the soup to the consistency you love. 



Comments

  1. Looks delicious! Can't wait to try it! My favourite soup recipe is roasted cauliflower and this one looks pretty similar but with more flavours and textures. YUM!

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