ROASTED VEGETABLE SOUP

I discovered a new technique of making vegetable soups-ROASTING. Roasting veggies before churning them imparts a unique flavor and heavenly aroma to our simple soup. It does increase the cooking time and also requires a little preparation, but all the effort is worth it. So guys lets start THE ROASTING JOURNEY.


ROASTED RED  BELL PEPPER AND CAULIFLOWER SOUP

Ingredients( for 2 cups)                                              

1. Red bell pepper,cut into two halves-1no.
2. Cauliflower, cut into big florets-5no.
3. Red onion, big dices-1 no.
4. Garlic cloves-4no.
5. Bay leaf -1no.
6. Basil leaves, finely shredded-6no.
7. Balsamic vinegar-1/2tsp
8. Worcestershire sauce-2tsp
9. Olive oil-4tsp
10. Salt and pepper to taste
11. Vegetable stock/water-3cups

METHOD

1. Place bell pepper halves and cauliflower florets on a baking tray.Drizzle 2 tsp oil over them and sprinkle little salt.
2. Place tray in pre heated oven at 120c for about 10 minutes or till skin of bell pepper chars .
3. Remove charred skin of bell-pepper . Reserve the juices.
4. In a separate pan heat oil and add garlic and onion. saute till onion turns translucent.
5. Blend onion, garlic, roasted bell pepper and cauliflower with stock/water.
6. Strain the mixture . Add bay leaf and let it simmer for 5 mins.Add salt and pepper.
7. Just before serving discard the bay leaf and add shredded basil, Worcestershire sauce and balsamic vinegar.
8. Pour hot soup in bowls and garnish with chopped basil leaves.

NOTE- Add chili sauce if desired. 

             Balsamic vinegar can be substituted with malt vinegar.

This soup is very filling and  does not require anything except bread as an accompaniment.This is a winter favorite.