ROASTED VEGETABLE SOUPS
Soups always taste better when vegetables are roasted, roasted veggies add so much flavour. When you roast the veggies, sugar of the vegetable caramelises and that flavour enhances the taste of the soup. The great thing I like about roasted vegetable soup is that you can roast the veggies ahead of time and store them in the refrigerator for a few days. Then you’ll need only 10 minutes to prepare a soup on busy days.
LET’S TALK INGREDIENTs
Cauliflower – You will need white dense and fresh cauliflower for the soup which is available everywhere. Frozen cauliflower won’t work for this recipe. Thai Paste – Good quality Red Thai paste homemade or shop bought works fine. Coconut milk – homemade or tinned. Onion, garlic and carrots must for this recipe and add a perfect amount of sweetness. Turmeric to add some colour to the soup. Vegetable stock to enhances the flavour of the soup. Lime juice and freshly chopped coriander
This 100% plant-based soup is great to have on hand. It is creamy and velvety without any dairy products. To make a substantial meal add some kind of protein to it such as tofu croutons or roasted chickpeas. This soup freezes so well and the flavours develop as it sits, even the next day it tastes so delicious. So hey guys now that you know so many benefits about this soup, don’t raise your eyebrows if your husband brings a huge cauliflower for you without confirming with you, always this soup can be on the table!
