This delicious and unique roasted veggie soup is sure to please your palette. Full of all the important anti-oxidant vitamins, it is as good for you as it is yummy. Originally this recipe was a gift from one of my members. I have been toying with it to create this all new recipe.
1 fennel bulb, trimmed
3 tbsp extra virgin olive oil
½ tsp black pepper
½ tsp Himalayan sea salt
3 large carrots, cut in 1 inch pieces
1 red onion, cut in ¼ inch thick slices
6 large garlic cloves
1 large red pepper, cut in quarters
1 large orange pepper, cut in quarters
2 cups cubed butternut squash (can buy with all the work done for you at Costco)
8 cups organic chicken or vegetable stock (to make your own, just save the water from any vegetable you boil and refrigerate in a glass jar)
2 tbsp fresh lemon juice
½ c. cilantro
Cut the fennel in half, lengthwise and remove the core. Place each half, cut side down and cut into ¼ inch pieces.
In a large bowl, combine the olive oil, pepper and salt with all the cut up vegetables and toss. Place vegetables on a baking sheet (either slightly oiled or on parchment paper)
Roast at 375 degrees for 55-60 minutes. At this point your veggies should be tender and just starting to brown.
At this point you are going to be really tempted to sit down to a meal of these roasted veggies because they smell so good-don’t! Instead, remove the skin from the peppers and put the veggies, combined with your stock into a blender or food processor. Do this in batches and blend till smooth.
Once smooth, pour the soup into a large Dutch oven and heat . Once heated, stir in the cilantro and lemon juice. Enjoy in large bowls or mugs.
My thanks to reader Gayle McRae for sharing her original recipe .
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