Easy & Delicious Sheet Pan Soup (Red Pepp, Sweet Potato, Cauliflower)
 
Prep time
Cook time
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this easy sheet pan soup delivers big roasted flavours and satisfying earthen deliciousness; you will love the simplicity of preparation!
Author:
Serves: 4-ish
Ingredients
  • ✧ 2 red bell peppers, sliced in half, stems left on but remove white pith and seeds (this does not have to be surgically precise, it's fine if some stuff is left behind)
  • ✧ ½ large sweet potato (approx 250 g), peeled and diced into chunky cubes (see photo)
  • ✧ ½ head cauliflower (about 200 g), chopped into small florets (see photo)
  • ✧ ¾ shallot, peeled and cut into 3 pieces
  • ✧ 1 head of garlic, slice the top portion off to reveal cloves, remove excess paper
  • ✧ approx 2 cups (a little more or a little less depending on preferred consistency) veg or chicken broth (i used chicken) -- start with 1 cup and move up from there
  • ✧ olive oil & salt
Instructions
  1. Place all ingredients on a lined baking sheet (my non-stick baking sheet is black so hard to see)
  2. Generously drizzle the veggies with olive oil (use a good glug as jamie oliver would say :) and intermingle so that all veggies are well coated including the garlic cloves
  3. Sprinkle generously with salt (and pepper if you like)
  4. Roast in a 400 F degree oven until fork tender
  5. In an air roaster (i'm using a ninja sp100), it takes appprox 20-25 minutes
  6. In a standard oven, it may take up to 40 minutes but start checking around the 20-30 minute mark and give the veggies a shake at that time (you want to make sure the veggies don't burn but just acquire a nice sear and are fork tender -- also, the smaller you chop your veggies, the quicker they'll cook but the higher the risk of burning so there's a balance there - the sizing i have on the sheet seemed about right).
  7. Once done, take sheet pan out of oven and remove the stems from the bell peppers (they should fall off easily)
  8. Carefully transfer everything except the garlic into a blender/processor.
  9. Once the garlic is cool enough to handle, squeeze the head from the bottom upwards (you may want to hold it upside down over the blender for this) to release the cloves into the blender - it is a thing of beauty to watch the soft caramelized cloves emerge from their pockets - (it is quite hot though so approach with that in mind).
  10. Add 1 cup of broth to the blender with the vegetables and start blending to desired consistency adding more broth as needed -- i used 2 cups of broth to get a relatively thick (as pictured) purée.
  11. Taste the soup and make any desired adjustments to seasonings.
  12. note: the roasted flavour is an experience in itself and I didn't want to smother that with husky seasonings like paprika or cayenne etc - the salt and oil felt just right - but experiment as you wish.
  13. Serve the soup from the blender with a sprig of herbs for garnish (i used thyme) or a dollop of cream/yogurt (or both) or allow the soup to cool and refrigerate in a sealed container (or freeze) then thaw and reheat to serve.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2024/11/easy-delicious-sheet-pan-soup-red-pepper-sweet-potato-cauliflower.html