The roasted veggie soup I made yesterday was delicious. It is Body Wise Bootcamp Friendly and perfect for a rainy day. (Tip: if you roast the vegetables the day before, the prep is super fast too!)
Roasted Cauliflower, Red Pepper and Split Pea Soup
Roast ahead:
1 head cauliflower
3 red bell peppers
1 red onion
1 bulb garlic
To roast in your oven, cut off parts you don’t eat from all the vegetables, including the seeds of the peppers. Gently rub the peppers, cauliflower and onion (I cut the onion into 4 quarters) with olive oil and place on a tin foil lined pan in the oven at 350 degrees for 1 hour. Turn half way through. For the garlic, cut the top off so the cloves are just barely exposed and drizzle a little olive oil over them all – just a touch. Wrap the bulb in tin foil while you bake it.
For the soup:
3 tbsp olive oil
2 carrots, finely sliced
2 stalks celery
3 litres water
1 lb dried split green peas
1 inch cube garlic
2 tsp thyme
1 tsp tarragon
1/2 tsp coriander
1/2 tsp cumin
2 tsp salt (or to taste)
Saute the carrots and celery in olive oil in the bottom of your soup pot for about 5 minutes or until they are tender.
Add the water, split peas, roasted onion (diced quite small) ginger, and spices. Bring it to a roiling boil and then let it simmer for 50 minutes until the peas are soft.
After 50 minutes add the diced roasted cauliflower and red peppers and the bulb of roated garlic (put all the cloves on your cutting board and make a paste out of them with the side of your knife). Simmer another 20 minutes to blend the flavours. Remove the ginger cube and let the soup sit for 10 – 15 minutes before serving. (I stirred in 1 tbsp of lime juice here, but that is optional – it is fine without).
This soup doesn’t taste like traditional pea soup because it doesn’t have the ham (which I always find excessively fatty and salty). It has a beautiful texture and the roasted cauliflower is delicious.
Enjoy and have a great day!
Love Rae
