Another fall week, another soup. We had a chilly weekend, with lots of rain and running around. We looked at two more houses (duds) and I got lunch with a friend (where she asked me to be her Matron of Honor!) We were supposed to go apple picking with some friends, but had to cancel once the storms rolled through.
I think I’m on a good-soup roll. This one is healthy, dairy-free, and delicious. I cheated a little and used roasted red peppers out of the jar, so the whole thing came together pretty quickly. I also added some extra roasted veggies I had on hand from meal prepping over the weekend. Soup is one of the best things you can make to use up all those extras!
1 white onion, diced
3 cups vegetable broth
Salt & Pepper
Roasted red bell peppers
1 head cauliflower, chopped and roasted in the oven (I sprinkled mine with chili powder)
Extra veggies: roasted balsamic carrots, sweet potatoes, chives
I sautéed the onions and garlic, added the broth and brought to a boil. Add in the veggies and simmered for 20 mins. Transfer into a blender and blend it all up! If you have one, you can use an immersion blender instead. This would be bomb with a grilled cheese. Or crusty sourdough bread. Or hunks of cheddar cheese. Or a grilled cheese made with crusty sourdough bread and cheddar cheese.
One year my sister and I got together (when we lived in the same state) and we each made two different types of soup, and made a swap. This is one of my favorite things we did together, and hopefully we can do again. It was fun to cook, hang out, and we each walked away with four different types of soup to go in our freezer, which lasted all winter long. The best we can do right now is exchange recipes, which works pretty well, but isn’t quite the same.
‘Til next time ❤