This soup is a great way to utilize those vegetables in the fridge. It’s quick, easy, and tastes amazing. Any colourful pepper can be substituted in this recipe. A very healthy soup, and one that can me made ahead and stored in the freezer. This recipe can also be doubled.
Cut up all vegetables (including garlic) and place in a small roasting pan. Drizzle with olive oil. Toss to coat, season with salt, pepper, garlic powder and oregano to taste.
Roast in a 350ºF oven for about 30–35 minutes or until they are soft. Pour into a pot with stock. Simmer for 10 minutes, then blend until smooth. Add more stock depending on how loose you want the soup.
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Gorgeous colour, great taste. My mother loves it, too! I added a dollop of cream to make it more luxurious but that’s just me. I add cream to most everything.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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