This week has not been a great week in the kitchen. It started with some black bean quinoa burgers that tasted fantastic but wouldn’t hold together. I’ve been eating this mixture of processed beans, shredded carrots, zucchini and quinoa for days now. I’d share the recipe but it photographs like dirt. Then I tried to make gluten-free spiced apple muffins. Not only did the texture turn out mushy and taste bad, to add insult to injury, they were albino muffins, literally they refused to brown. Those went into the trash. With low expectations I roasted vegetables yesterday, as I’ve been apt to do almost every day this week, in the hopes of making a roasted vegetable soup. Soups must be my thing, as this recipe was a success in a week of failures.
Roasting the vegetable before pureeing them adds an extra layer of richness. It sweetened the red onion, making it the perfect match for the cauliflower and kabocha squash I also included.
This is a simple recipe. I didn’t add much in the way of spices or additional flavoring beyond some salt, vegetable stock and cayenne. I liked the idea of letting the fall veggies stand out on their own.
I will say, this soup is much better on day two. So I recommend making it the day before you plan to eat it or in the morning if you’re having it for dinner. I added a swirl of coconut milk but a dollop of greek yogurt or sour cream would also be a nice addition to this roasted vegetable soup.
[And if you’re wondering, yes, that burlap is from our wedding center pieces].
Before I go. It’s official boot and puffy jacket season here in Colorado.
Enjoy and Exhale!