Vegan Soup Recipe: Roasted Vegetable Soup

Recipe soup Vegan is when I tried to use some vegetables when our refrigerator broken. I had taken the grilled vegetable soup before, and none of them are very well out. If I didn't have very high hopes for it. But the result is one of the best soups I've ever done, so I rushed to write the recipe. Here it is.

My father had a soup roasted red peppers in the past which was delicious, but when I tried to make a veganized version, it was clear that the cream has been a lot of flavor, so my version was flat.

This time, I hope that the addition of carrots, celery and a lot of garlic, add depth of flavor. Wire mesh with garlic, or almost, softened the taste and allowed him to be more a note, as opposed to lead vocals.

The result is smooth, deep orange soup vegetables caramel by gently. There is nothing like a bowl of soup creamy, smooth to offer warmth and comfort.

I certainly will make this new soup!

Vegan roasted vegetable soup

1/2 kabocha

2 carrots

1 onion

10 cloves of garlic

2 red peppers or equivalent (I used the small 8-10)

olive oil

2 TBS extra virgin olive oil

2 stalks celery, chopped

2 garlic cloves, minced

5-6 cups of water

salt to taste

yukon potato Gold 2, diced

1-2 TBS lemon juice

Remove the kabocha seeds and cut the skin. Cut into small pieces. Place it in a mould of 9 x 13 in. drizzle of olive oil. Stir to mix.

Cut the carrots into small pieces. Remove the skin of the onion and cut into wedges. Place carrots, onions, peppers (leave all) and garlic (keep the skins on) in another pan 9 x 13 in. drizzle of olive oil (not skimp on this embedded processing or your garlic eventually as little rock). Stir to mix.

Put two trays in an oven and do bake at 375 degrees F for approximately 50 to 60 minutes, stirring once halfway through.

I put a pan with peppers on the high plateau, so they would receive more heat, because I wanted to get caramelized, adding flavour.

Cook until a peppers and perhaps some onions have a dark brown on the surface.

Does burn, although you want certainly in this dark caramelized or charred-ness, to give a flavour smoky, rich.

When vegetables are performed, in a large saucepan on the stove, celery saut? and another 2 cloves of garlic in the SCT 2 olive oil.

While those of cooking, remove the stems peppers toasted and slides out cloves roasted garlic skins. It is unnecessary to take the skin off of peppers.

Flush all vegetables grilled in the pot with potatoes, water and salt. Cover pan and boil until potatoes are done, about 15 minutes.

Puree the soup in batches in a blender. Be sure to let the Blender cover ajar and cover with a let you mix. Otherwise, if completely cover you mixer, hot food indoor steam causes an explosion when you turn it on.

Alternatively, you can cool the mixture a little before the merger, but once again, be careful of the merger of hot liquid. I prefer to leave the lid ajar anyway, just true.

Add the lemon juice. Adjust the soup, adding thinner, if necessary, or more salt water or juice of lemon, based on your tastes.

Serve with a nice green salad and some crispy bread, whole grain.

Some people think vegan food is bland, or think that you must add the broth of chicken, cream or butter to give a flavor. Try this recipe soup with toasted vegan vegetables and see if it does you change your mind.