Author Notes: Yeah, so the other day I happened to open the fridge and half a roasted red pepper and an acorn squash were looking my way. Trying not to make "eye contact" (and annoyed with myself for not having already come up with something to make with those veggies), I pretended to look for something in the veggie drawer, where I noticed some riced cauliflower. And that's when the idea of a soup popped into my head. Perfect! My veggies were already roasted with some spices, all I needed to do was to blend it with some veggie broth and add some sautéed riced cauliflower for some added substance. Easy peasy!
1/2 red bell pepper, cut into strips
1/2 small acorn squash, peeled and cutinto 1-2 inch slices
1/4 teaspoon garlic powder
1/4 teaspoon thyme, dried
a sprinkle of red pepper flakes
salt and pepper to taste
1 - 2 tablespoons of olive oil
1-2 cups of veggie broth, depending how thick or thin you like it
1 cup riced cauliflower
2 teaspoons of chopped parsley
1/4 teaspoon of turmeric
a dollop of greek yogurt for each bowl
makes about 2-3 servings
make it :
Preheat your oven to 375° and line a baking sheet with parchment paper. Assemble the veggies on the sheet, drizzle with olive oil, garlic powder, red pepper flakes, thyme, salt and pepper. Bake for about 30 minutes or until veggies are soft enough to pierce through with a knife.
While veggies are roasting, add some olive oil to a cast iron skillet over medium-low heat. Add the riced cauliflower and sauté until soft. Season a bit.
Once the veggies have finished roasting, transfer them to a food processor, add veggie broth and blend till smooth. Pour the soup into a sauce pan and add the turmeric, season some more if you must.
Ladle the soup into some bowls, add some riced cauliflower, a dollop of greek yogurt, sprinkle with parsley and another pinch of turmeric. If you made some extra roasted red peppers, then add some to the soup as well. Voila! —Mighty Delicious