I’ve got a confession that might put my marriage in jeopardy – I’ve been carrying on a long and torrid affair…with soup. For years, I’ve been engaged in an intensely passionate side relationship that borders on obsessive. I wade with my love in a deep river of emotion and in the immortal words of Emma Thompson “true love lasts a lifetime.” (Extra points to anyone who can identify what movie that is from.)
Soup season is tragically coming to an end. As the temps pick up, making a big steaming pot of anything is sadly losing a bit of its allure. I’m not sure how many recipes I write up that consist of me entertaining friends on the fly and having to utilize what’s readily on hand. It’s a reoccurring theme on Roxie Ginger and really why would this be any different?
What you’ll need:
- Cauliflower – 1 head, cut into florets
- Red Pepper – 2 peppers, seeded and diced
- Red New Potato – 6 small potatoes, diced
- Spanish Onion – 1 small, diced
- Vegetable Broth – 4 cups
- Flour – 2 tbsp.
- Butter – 4 tbsp.
- Paprika – 2 tbsp.
- Cotija Cheese – optional
- Olive Oil – optional
- Salt & Pepper – to taste
- Add butter to stockpot and melt over medium low heat. Add the flour and paprika and stir until flour has absorbed all of the butter and you have a nice saucelike (but not runny in the slightest) red roux.
- Add 1/2 cup of vegetable broth to the pot and stir until the roux is well incorporated into the broth.
- Bring broth to a boil and add all vegetables. Add salt and pepper and let vegetables cook for about 10 minutes.
- Reduce heat to low and pour in the rest of the vegetable broth. Cover and let cook for 30 minutes until vegetables are cooked all the way through and a bit tender.
- Using an immersion blender, blend all of the vegetables so that they’re completely integrated and make a beautiful soup.
- Top with cotija cheese and drizzle with a bit of olive oil, if you prefer. Serve warm.