Creamy Vegetable Soup With Spelt Bread And Almond Butter Recipe

Ingredients

½ head cauliflower

3 stalks celery, chopped

1 large onion, chopped

2 carrots, chopped

1 red or yellow bell pepper, chopped

2 tablespoons extra-virgin olive oil

2 cups gluten-free chicken or vegetable stock

1 teaspoon dried tarragon

½ teaspoon salt and pepper, to taste

gluten-free spelt bread

nut butter

Preparation

Preheat oven to 400 degrees. Toss cauliflower, celery, onion, carrots and bell pepper in olive oil and spread in a single layer in a large roasting pan. Cook in preheated oven for 45 minutes or until vegetables are softened. Add chicken stock and roasted vegetables to a large stockpot and simmer for 15 minutes. Add tarragon, salt and pepper, to taste. Carefully puree soup in small batches in a blender or food processor. Add water or additional stock to thin to desired consistency

*Serve with gluten-free spelt bread and almond butter

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