As soon as temps start dropping in Vermont, it's soup season. This past week I’ve had a miserable cold but still managed to make quick and yummy soup using a sheet pan, an oven and a blender. Between the holiday, and having little energy, it’s nice to know a good hearty and healthy meal, can be easily made in short order.
I’ve been referring to these as “sheet pan soups,” as you basically lay your veggies on a sheet pan, drizzle with olive oil, seasonings and bake for about 30 minutes in a 425 oven. Recipes do vary but I’ve been making this long enough that I just look what’s on hand and go from there. I also have been known to turn the oven off after about 20 minutes and just let the tray sit in the oven until hours later.
The roasted vegetables are then tossed into the blender and pureed with broth (vegetable, chicken etc.) and then served. Couldn’t be easier. Most recipes call for about 3 cups of broth but it depends on how thick you like it.
Below are several recipes to try. You might want to watch the following video to see how it’s done.
Creamy Roasted Cauliflower Soup
Enjoy!
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