Cold Roasted Summer Vegetable Soup Shots For Fiesta Friday #25
I’m not much of a soup person when it’s really hot out, however a cold or room temp soup is perfect summer fare. I had an over abundance of vegetables that I bought at the farmers market that I needed to use and I love roasted vegetables, I put them in salads, eat on their own or as a side they are delicious and very versatile. When I say I had a lot of vegetables I mean a lot, I roasted two 1/2 sheet pans of assorted vegetables, some I ate the others I thought I would make into a soup. This soup is a mix of asparagus, green beans, carrots, red scallions and summer squash. It takes a short time to roast and then you are done with the hot oven and all you will need is your blender or food processor, I simply put the vegetables in the processor, added salt, pepper,creme fraiche and vegetable broth. I garnished with mint and garlic that I fried in some olive oil. You can of course use whatever vegetables you like or have on hand. There really is no recipe. you puree vegetables and add liquid until it’s the desired thickness, I don’t use any spices if you like to add them I think it would be wonderful. Serve warm, cold or room temperature.
Week #25, my how time flies. Well this week our always glowing host Angie@The Novice Gardener has asked two bloggers that were the very first co hosts for Fiesta Friday, Hilda @Along The Grapevine and Julianna @Foodie On Board. We are in good hands my friends
Here is what I used:
1 bunch asparagus, cleaned and woody stems snapped off (make sure to really clean the heads they can contain sand)
approximately 2 cups green beans stem end snapped off and cleaned
6 small carrots roasted whole with about an inch of the green stem left on
4 yellow summer squash cut into large chunks
4 large red bulb scallions cleaned ends cut ( I didn’t use the long green stems only about an inch above the bulb)
vegetable or chicken broth (enough to thin the soup to desired consistency)
creme fraiche or kefir I added about 1/2 cup
salt and pepper to taste
Mint cut chiffonade
garlic sliced very thinly
Roast the vegetables in a 375 degree oven, I roasted the carrots, squash and onions longer than the asparagus and green beans. About 30 minutes for the carrots etc and 15-20 minutes for asparagus and green beans.
Remove from oven and place in processor with some stock, process until smooth. Pour into bowl and add the creme fraiche or kefir, salt and pepper, do all of this to taste and desired thickness.
In saute pan coat with olive oil, add garlic and when it just starts to turn a light brown add the mint, saute until mint is crisp and garlic is a nice light brown, remove to paper towel. When serving sprinkle some on top of each serving you can also add a dollop of sour cream.