Healthy Recipe of the Week
Are you craving a healthful winter soup to stay warm during the chilly months?
Do you need to add more vegetable to your meals?
Are you seeking ways to add variety to your meal plan?
Creamy Vegetable Soup
- 1 large Head of Cauliflower (cut into thin wedges)
- 3 large Carrots (sliced)
- 3 tablespoons + 1 tablespoon Extra Virgin Olive Oil
- 2 Red Bell Peppers (chopped)
- 5 Shallots (halved)
- 3 large Garlic Cloves
- 1 tablespoon White Wine Vinegar
- 1 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White or Black Pepper (freshly ground)
- 1 bunch Chives (minced)
- 1/4 cup Pistachios (chopped)
Preheat oven to 475° F. On a large rimmed baking sheet, toss the cauliflower and carrots with three (3) tablespoons of olive oil and spread in a single layer. Roast until the vegetables have started to brown and soften (20 – 25 minutes).
On a small rimmed baking sheet, toss the bell peppers, shallots, and garlic with the remaining one (1) tablespoon of olive oil and spread in a single layer. Roast until the garlic is lightly browned and the bell pepper and shallots have softened (10 – 12 minutes).
In a large pot over high heat, bring all the roasted vegetables and four (4) cups of water to a boil. Simmer until very tender (about 20 minutes). Blend with an immersion blender until smooth.
Season with white wine vinegar, salt, and white or black pepper. Garnish with the chives and pistachios.
*You can toss together almost any vegetables you have at home!
*Trying to eat a more plant-based diet but need some motivation?
Read the latest Very Well Fit article interview with Peloton instructor, Emma Lovewell!
Yields: 8 cups
Per Serving (1 cup): 150 Calories. 9g Total Fat. 1.5g Saturated Fat. 15g Carbohydrates. 1g Fiber. 7g Total Sugar. 0g Added Sugar. 4g Protein. 430mg Sodium.
Sherwood, K. (2023, January/February). The healthy cook: Soup it up. Nutrition Action. P. 12.