Updated: Sep 30, 2019
2 cups of roasted red peppers
1 cup of roasted fennel
1 cup of roasted cauliflower
2 tsp of olive oil
3 tsp fresh rosemary minced
2 garlic cloves minced
½ tsp paprika
½ tsp pepper
½ tsp salt
¼ tsp cayenne pepper
4 cups of chicken stock
2-4 ounces of milk -optional if in phase 1,2 ,3
½ cup of water – use 1 cup if omitting milk
Slice and seed peppers, mandolin slice fennel, and chop cauliflower into small pieces. Line a baking sheet with parchment paper.
Preheat oven to 400 degrees and roast all the vegetables for 30 – 45 minutes. Remove from oven.
In a stock pot add oil, garlic, rosemary, and paprika, cook and stir a minute or two. Add the chicken stock bringing to gentle boil adding in the peppers, cauliflower, and fennel and continue cooking for 10 minutes.
Puree soup using an immersion blender, stir in milk and or water and add in salt, pepper, and cayenne pepper and heat through.
Add additional amounts of seasoning if desired, salt, pepper, cayenne, and paprika.
If you do not have an immersion blender cool soup, and blend in batches in the blender, returning to pot to reheat and add additional ingredients.
Tip: Phase 4 can substitute water for whole milk
Tip: Phase 4 can add a sprinkle of cheese to the hot soup
Recipe yields 4 cups of select veggies , recipe can be divided into 2 or 4 equal servings.