Creamy Vegetable Soup
Roasted cauliflower, asparagus, mushrooms, and other veggies, all transformed into a spicy, rich & creamy soup.
green bell pepper
ground white pepper
white cooking wine
Wash and trim all vegetables. Preheat oven to 425 degrees.
Drizzle the vegetables (cauliflower, asparagus, mushrooms, bell pepper) with half the olive oil and roast in the preheated oven for 40 minutes. Chop into small pieces once done.
In a stock pot, heat the remaining oil on medium heat and cook the garlic, shallots, and celery until translucent.
Add the vegetable broth to the stock pot and bring to a boil.
Into the boiling vegetable broth, add the roasted vegetables and cooking wine. Allow the soup to boil for 15 minutes.
Turn off the heat and add the avocado to the stockpot. Blend the contents of the soup using an immersion blender directly in the stockpot. Continue until the soup is completely blended and creamy.
Season to taste with coriander, black and white pepper, and salt.
Sprinkle a dash of smoked paprika on top and serve warm.
Creamy Vegetable Soup https://twistedtastes.com/side/creamy-roasted-vegetable-soup/