16 Apr 2013

Roasted veggie soup

Hi guys! Here is a recipe that I made for dinner yesterday. It is 100% wheat and dairy free, so if you are looking for some inspiration in that department, or just want a nice soup, here is how you make it.

It is a very simple recipe, and you can customize it to incorporate the veggies you prefer, but this is how I made it. The recipe makes 2 big portions. 

Cut one red pepper, half an orange pepper, one red onion and half a zucchini into big chunks. Cut 4 tomatoes in half. Place the tomatoes in the back of a covered baking tray and sprinkle them with some sukrin. Sukrin is a natural sweetener without calories that doesn’t affect your blood sugar level. It has the same appearance and texture as ordinary sugar so it can be used from everything from baking to cooking.

Add the rest of the veggies to the baking tray and spread them out evenly. Also, add some garlic cloves and season the veggies with salt, black pepper and some rosemary. Roast in the over for about 25 minutes until the veggies are cooked and have some nice color to them. Stir the veggie chunks every 10 minutes or so to get an even coloring.

When the veggies are roasted, add most of them to a food processor or a blender, but save some for garnish. Add a squirt of lemon and mix the veggies until the consistency is smooth. This make a thicker, almost pure like soup in consistency, so if you want a thinner soup you can add some water and mix until blended.  

Chop the left over veggies into smaller pieces and place them on top of the soup as garnish. Now it’s ready to serve!

So this is what I had for dinner yesterday :) Isn’t the color amazing? What did you guys have for dinner yesterday?

xo, Sanna

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