As much as I love cooking, sometimes I look for shortcuts. Prepping ingredients for a meal can get very tedious. That is why I’m trying to develop some food-prep habits that will make life easier.
One habit that is easy to implement is roasting up a big batch of vegetables for use throughout the week. All you have to do is chop up your favourites, toss them in olive oil and roast them at 425F for about 40 minutes (flip them after 20 minutes so they don’t overcook on one side). I like to use a mix of sweet potato, cauliflower, broccoli, turnips and carrots. Once they are roasted you can use them in a number of quick dishes. Toss them on a salad, eat them in a taco or burrito, puree them in to a dip…you’ve got options!
The recipe I’m sharing today is a super simple soup that can easily be made in your Vitamix or other high-powered blender. It doesn’t require a bunch of seasoning to give it flavour, just roasted garlic and salt. If you’ve never roasted garlic before, here is a quick tutorial.
If you’ve never made soup in the Vitamix, you may be surprised at how creamy and velvety it becomes. I love it this way, but if you want a chunky soup…go ahead and add chunky stuff at the end and blend it in at a slow speed. You can even add things to the soup once it’s in your bowl. We had a bit of cooked rice pasta stirred in to ours (not pictured). In the photos above, I drizzled a little olive oil, sprinkled some cayenne and added garlic chips for fanciness.
- 4 cups roasted veggies*
- 3 cloves roasted garlic
- 2 cups vegetable broth
- 1 cup water
- 5 leaves of Kale or Chard (or equivalent leafy green)
- ½ tsp salt
- ¼ cup olive oil
- Put all ingredients in your Vitamix or other high powered blender.
- Blend it for approximately 6 minutes or use the soup setting if your blender has one.
- It should be warm enough to serve at the end of the blending time.
- If you do not have a high powered blender, just blend it until it's smooth and then warm it on the stove.
*Prep time does not include the time it takes to roast veggies.