Here’s another souper easy (see what I did there? Funny, yeah?) soup recipe for you. I’ve got a couple more coming in the next week or so. These are all experiments, so whenever they turn out as good as these last couple have, I get really happy. I even have one in the works using beets! I mean, seriously. BEETS! I’ve never even had a beet before. I also know that they are really messy. The recipe is inspired by the one-and-only Martha Stewart though, so hopefully that will help things!
Anyway, I am always up for more ways to get more vegetables into my family.
Corn and Yellow Pepper Soup
3 yellow bell peppers, cut into quarters
1/2 bag of frozen corn
1/2 head of cauliflower, cut into florets (or 1/2 bag of cauliflower florets)
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 4oz can green chiles
Salt and Pepper
Pinch of cayenne *optional
Preheat oven to 400 degrees.
On a parchment lined baking sheet, lay out all your cut up peppers and drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 for about 25 minutes.
Meanwhile, saute the onions and garlic in a pan with some olive oil and a little salt until softened and fragrant. Set aside.
Also, steam your cauliflower florets until softened. This will help add a nice smooth, thick consistency to your soup.
In a blender, preferably a high powered one like a Ninja or a Vitamix, put in the onion/garlic mixture, the thyme, the bell peppers, the cauliflower, the corn, and the green chiles. Blend until smooth. I didn’t need any liquid to get a perfect velvety consistency, but if you do, add some vegetable broth as needed.