Tomatillo Rosemary Soup
This quick vegan soup has a whallop of flavor and is a great way to use tomatillos if you're unfamiliar with them. Serve with decorative sprigs of rosemary and some lemon slices for anyone who does't like the heat!
Turn oven to 375.
Chop the zucchini into 1/2" pieces, slice the tomatillos in half (quart if large), the onions into sections, and the bell pepper into strips. All should be roughly the same size.
Toss veggies in a big bowl with a splash of oil and all the spices. Scatter across one or two cookie sheets (they should have some room between them so they roast instead of steam.)
Bake for 25 minutes, toss and rotate pans, and then put back in for an additional 10-15.
Add all items to Vitamix, blender or food processor, with enough water or stock to make into soup (around 2-3 cups most likely.)
Reheat in a pot, and taste to adjust seasoning. Tomatillos are mildly spicy, so if it's too much heat, temper it with honey or lemon juice.
Ingredients
Directions
Turn oven to 375.
Chop the zucchini into 1/2" pieces, slice the tomatillos in half (quart if large), the onions into sections, and the bell pepper into strips. All should be roughly the same size.
Toss veggies in a big bowl with a splash of oil and all the spices. Scatter across one or two cookie sheets (they should have some room between them so they roast instead of steam.)
Bake for 25 minutes, toss and rotate pans, and then put back in for an additional 10-15.
Add all items to Vitamix, blender or food processor, with enough water or stock to make into soup (around 2-3 cups most likely.)
Reheat in a pot, and taste to adjust seasoning. Tomatillos are mildly spicy, so if it's too much heat, temper it with honey or lemon juice.