Roasted Vegetable Soup with Rice Noodles

Do you have a freezer full of vegetables that are collecting frost and turning white? Or is it just me?

During social isolation I have been freezing vegetables and fruit more than ever before to ensure the longest shelf life and least waste possible. Since I’m not an experienced veggie freezer, this experiment has come with a few learnings. Firstly, do not freeze a bag of baby carrots. They will form a giant clump of carrot. Secondly, do not try to defrost a bag of baby carrots as they will turn brown and soggy and get water all over your fridge. And the carrots will be inedible.

The better way to freeze vegetables is to wash, peel (if required), slice or chop, and freeze in a flat layer in a freezer strength bag. When using your frozen vegetables, do not defrost them first. Go straight from frozen to hot oven/hot pan/hot pot to avoid them turning soggy.

My roasted veggie soup with rice noodles is a great recipe for frozen carrots and peppers. The broth is rich and flavorful, and the rice noodles are filling and make an ideal vehicle for all of the chili pepper.

peanut free, nut free, coconut free, dairy free, soy free, egg free, wheat free, fish and shellfish free

Ingredients:
4 cups frozen sliced bell peppers
1 cup frozen sliced carrots
3 cloves of fresh garlic, peeled
3 tbsp olive oil
salt and pepper to taste
2 tsp dried chili flakes (or whatever level of spice you prefer)
1/4 tsp turmeric
1 tsp finely chopped or grated ginger
2 tsp sesame oil
6 cups of water or your preferred allergy-safe vegetable broth
about 10 fresh basil leaves
1 tbsp finely diced red onion
4 servings cooked rice noodles (I used pure brown rice noodles)

Line a baking sheet with parchment paper. Spread the frozen carrots and peppers out on the pan. Drizzle with olive oil, salt, and pepper. Bake at 375F on convection for 35 - 40 minutes, or until completely defrosted, and nicely browned.

Allow the vegetables to cool until they are a workable temperature, then add to a food processor and pulse until smooth. Pour the puree into a soup pot and add the chili flakes, turmeric, ginger, sesame oil, and water and bring to a boil, then reduce to a simmer and let cook down by a third, about 45 minutes to an hour, stirring often.

Cook the rice noodles separately, according to package instructions. Prepare them once the broth is ready.

To serve, place a serving of rice noodles into a large soup bowl and spoon broth over top. Add some diced red onion and fresh basil leaves, as well as extra chili flakes to taste.Repeat for all four servngs.

Serves 4

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