Monday, March 28, 2011

Creamy Roasted Vegetable Soup

I'm usually not a big fan of soup, but today I've had soup both for lunch and dinner. I had a Carrot & Apple Soup for lunch and my wife made me this awesome soup made of roasted vegetables for dinner and this recipe is too good not to share. It takes about an hour to make.

  • 3 Parsnips, peeled and diced
  • 3 Carrotts, peeled and diced
  • 4 Red onion, minced
  • 1 Red Bell Pepper, seeded and diced
  • 2 Garlic Cloves, minced
  • 4 Sun-Dried Tomatoes
  • 1 tablespoon of Renee Voltaires vegetable broth
  • 1/5 dl Red Wine
  • 1 dl Cashew Cream (Here's how you make Cashew Cream)
  • 1 table spoon Sambal Olek (or less if you don't like the soup too spicy)

Here's how it's done:
  1. Pre-heat the oven to 200 degrees
  2. Put all vegetables except the Garlic on an oven tray.
  3. Drizzle Olive Oil over the vegetables, add salt and mix.
  4. Roast for 35-40 minutes
  5. Fry garlic in olive oil in a casserole
  6. Add the vegetables to the casserole
  7. Cover with water
  8. Add the vegetable broth, red wine and Sambal Olek.
  9. Boil on medium heat for 15 minutes until the vegetables are softened.
  10. Move to a blender and mix until smooth or use a hand blender directly in the casserole.
  11. Add the Cashew Cream and bring to a boil. if the soup is too thick add more water but not too much as you want it creamy. add salt and pepper and some more broth if you like.

As I'm advising not to use Soy products more than you absolutely need to, I use Cashew Cream. However, you can use Soy Cream if you like.

No comments:

Post a Comment