1 Head of Cauliflower, chopped
4 Potatoes, chopped and peeled
2 Medium Onions
1 Red Bell Pepper
4-5 Cloves Garlic
2 T. Olive oil
5 C. Vegetable Broth
1 t. Celtic Sea Salt (more or less to taste)
½ t. cayenne pepper
Chop veggies and add to roasting pan. Roast on 400 degrees for 20 minutes. While roasting veggies, bring to boil vegetable broth. Add veggies to broth, along with spices, and simmer for 20 minutes or until tender. Put into blender or food processor by batch until ¾ of the soup is processed, leaving a few bits for texture. Garnish with pieces of chive or rosemary. This is a satisfying a health way to fill your belly on a cold winter day. Add some whole wheat bread and a salad to round off the meal!
4 Potatoes, chopped and peeled
2 Medium Onions
1 Red Bell Pepper
4-5 Cloves Garlic
2 T. Olive oil
5 C. Vegetable Broth
1 t. Celtic Sea Salt (more or less to taste)
½ t. cayenne pepper
Chop veggies and add to roasting pan. Roast on 400 degrees for 20 minutes. While roasting veggies, bring to boil vegetable broth. Add veggies to broth, along with spices, and simmer for 20 minutes or until tender. Put into blender or food processor by batch until ¾ of the soup is processed, leaving a few bits for texture. Garnish with pieces of chive or rosemary. This is a satisfying a health way to fill your belly on a cold winter day. Add some whole wheat bread and a salad to round off the meal!
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