Name: My Three Jeweled Patriotic Soup recipe by Sonia Shringarpure at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4
Ingredients: For Roasted Peppers Soup---; 10-12 sweet peppers (orange and red colored); 4-5 garlic cloves; 2 tsp sundried tomatoes; 1/2 Onion chopped; 1 tsp garlic powder; 1 tsp Red chili flakes; 1-1/2 cups water/veg stock; 2 tbsp arrowroot/cornflour; 1 tsp sugar; 1/4 tsp dried basil; Salt and pepper to taste; 1 tbsp Butter; For Cauliflower Potato Soup---; Half head of cauliflower florets; 1 large potato peeled and diced; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 1 cup milk + 1 cup water/stock; For Broccoli Peas and Spinach Soup---; 5-6 florets broccoli; 3/4 cup green peas; 1 small bunch spinach leaves washed; 1 green chili; 3 GARLIC CLOVES; 1/2 Onion chopped; 1/2 tsp Cumin powder; 1-1/2 cups water/stock; Salt and pepper to taste

Ingredients Serving: 4

For Roasted Peppers Soup---
10-12 sweet peppers (orange and red colored)
4-5 garlic cloves
2 tsp sundried tomatoes
1/2 Onion chopped
1 tsp garlic powder
1 tsp Red chili flakes
1-1/2 cups water/veg stock
2 tbsp arrowroot/cornflour
1 tsp sugar
1/4 tsp dried basil
Salt and pepper to taste
1 tbsp Butter
For Cauliflower Potato Soup---
Half head of cauliflower florets
1 large potato peeled and diced
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup milk + 1 cup water/stock
For Broccoli Peas and Spinach Soup---
5-6 florets broccoli
3/4 cup green peas
1 small bunch spinach leaves washed
1 green chili
3 GARLIC CLOVES
1/2 Onion chopped
1/2 tsp Cumin powder
1-1/2 cups water/stock
Salt and pepper to taste
1 tbsp Butter

Instructions

For Roasted Peppers Soup---
Preheat oven at 450 Deg F. Line a baking tray with nonstick parchment paper.
Cut peppers in halves and arrange them on the baking tray facedown. Place garlic cloves randomly between the peppers.
Bake for 20 minutes. Remove tray from oven and cover it with clean kitchen towel to steam for 10 minutes. Peel skin off and also the seeds and members.
Heat butter in nonstick pan. Sauté onions till it changes color becomes light pink.
Blend peppers, tomatoes, roasted garlic, garlic powder, sautéed onions, red chili flakes, sugar, salt and pepper with 1 cup of water till smooth puree is formed.
Heat a saucepan. Pour the puree in it and add remaining water. Add basil. Bring it to a simmer.
Dissolve arrowroot in water to form thick slurry and add it to the soup. Adjust any seasoning/spice as per taste.
For Cauliflower Potato Soup---
Boil/steam cauliflower till tender. Boil potatoes.
Blend cauliflower, potatoes, garlic powder, onion powder, salt, pepper and cup of water to make smooth puree.
Heat a saucepan. Add remaining cup of milk and water. Add puree. Mix well and bring it to a simmer.
For Broccoli Peas and Spinach Soup---
Boil broccoli and peas separately.
Heat butter in saucepan. Add chili, garlic, and onions. Sauté till onions turn pink.
Add spinach and stir fry till spinach wilts.
Blend onion-spinach, broccoli, and peas with cumin powder, salt, pepper, and 1/2 cup water to a smooth puree.
Heat saucepan again. Pour puree back into the saucepan. Add remaining cup of water/stock. Bring it to a simmer.
To serve--- Place two aluminum foil thick pad creating a small stand. Place them at a little distance.
Pour cauliflower soup in the center holding the foils in place. Pour the other two soups carefully to the same levels.
Remove the foil pads carefully without disturbing the soup. If preferred, add a small drop of blue coloring to a teaspoon of thick cream. Add a drop to the center of the soup and spread it with a toothpick.

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