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ROASTED CAULIFLOWER & RED PEPPER SOUP
• Preheat the oven to 400°F
• Line two baking sheets with parchment paper. Fill one sheet with the cauliower orets
and the other with the sliced onion and garlic cloves.
• Drizzle both sheets with olive oil, season with salt and pepper, and toss to combine.
• Roast 20 to 30 minutes, until golden brown. Check at 20 minutes, as the onion might
roast faster than the cauliower.
• Reserve 1 cup (250 ml) of the roasted orets for garnish.
• Drain and rinse the cashews and place them in a high speed blender.
• Peel the roasted garlic cloves and add them to the blender with the cauliower, onion,
miso paste, fresh water, cumin, coriander, cayenne pepper and roasted red bell peppers.
• Blend until creamy. Season with salt and pepper to taste.
• For extra brightness, add a splash of sherry vinegar or white wine vinegar.
• Garnish with a drizzle of olive oil and the reserved roasted cauliower.
1 small head cauliower, cut into orets
1 small yellow onion, sliced
3 garlic cloves, unpeeled
Extra virgin olive oil, for drizzling
½ cup raw unsalted cashews, soaked 3 to 4
hours, preferable overnight
3 tbsp white miso paste
3 cups water
½ tsp cumin
½ tsp coriander
Pinch of cayenne pepper
3 roasted red bell peppers, fresh or from a jar
Sea salt and freshly ground black pepper
1 tsp sherry vinegar/white wine vinegar (optional)
RECIPES (cont.)
ROASTED RED PEPPER & CARROT SOUP
• Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and
pepper and cook until translucent, about 5 minutes.
• Add the garlic, fennel, carrots and thyme leaves. Stir and cook until the carrot edges
begin to brown, about 10 minutes.
• Add the balsamic vinegar, bell pepper, cannellini beans, tomato paste, vegetable broth,
and another few pinches of salt. Simmer until the carrots are tender, 15 to 20 minutes.
• Add the simmered soup to a high speed blender (you can work in batches if you need to)
and puree until smooth. Taste and adjust the seasonings.
• Serve in bowls with a drizzle of olive oil and the croutons on top.
½ medium yellow onion, chopped
½ small fennel bulb, coarsely chopped
2 large carrots, chopped
1 tbsp fresh thyme leaves
1 tbsp balsamic vinegar
1 roasted red bell pepper, fresh or from a jar
¼ cup cooked cannellini beans, drained and rinsed
1 tbsp tomato paste
2 cups vegetable broth
Sea salt and freshly ground black pepper
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