Roasted vegetables soup

I read on google the benefit of eating red cabbage is that it can lower risk of cardiovascular disease. It also say that red cabbage or purple colour reveals a strong dose of antioxidants. Well, presentation not great but taste is always awesome.

I got a quarter of red cabbage and a green capsicum that is starting to turn brown wrinkles. Got some leftover mascarpone cheese and yoghurt. Tomatoes are also starting to show small dot of black. Got red capsicum.

Well, first thing that came to my mind is roasting these half dead vegetables: vegetables that won’t last a day or two. Thus, to make them edible, vibrant and a new meal I had added Italian Seasoning and using the leftovers mascarpone and yoghurt.

I could call it poor man luxury meal. It’s truly a comforting, delicious and satisfying as well as keep me warm and fill my stomach during cold winter and raining day. Let’s cook a big bowl of soup and enjoy it by the fireplace and watching TV.

Ingredients

1 small quarter red cabbage, carefully remove the stem
1 green capsicum, seeded, cut into big pieces
1 red capsicum, seeded, cut into big pieces
2 plum tomatoes, cut the black spot off and wedges
2 1/2 c water
5 Tbs yoghurt
2 Tbs mascarpone cheese
1 Tbs garlic minced
oil
salt
black pepper
Italian seasoning
chili flakes (OPT)

Method

Preheat oven 200 degrees C. Line baking tray with foil. Place cabbage, capsicums, and tomatoes on it. Drizzle oil both side of cabbage and onto capsicums and tomatoes. Season with salt and pepper. Then sprinkle Italian Seasoning on them. Roast about 15-20 minutes until vegetables are soft and charred a bit. Check cabbage if not soft yet put back in further 5 minutes.

Let vegetables cool completely on a rack. Meantime heat a deep pot nice and hot on medium heat with oil. Then add garlic cook until translucent about 2-3 minutes not burn. Add water, small amount of salt and pepper. Bring water to boiling point. Then add roasted vegetables and simmer for about 20 minutes until vegetables are softened.

Gently stir in yoghurt and simmer for about 5 minutes. Remove half the soup, put into blender and blend to the consistency you want. Pour back into the remaining soup, add mascarpone and check the seasoning. Spoon onto bowls and sprinkle chili flakes. Enjoy!!!

https://helenscchin.com/2021/07/19/roasted-vegetables-soup/


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