Soup week, after which the husband will fit in his wedding costume

We'll be cooking tonight. soupIt's what I call "Color." First, because one of the ingredients is cauliflower. And secondly, because of the bright color of the finished dish. Soup turns out to be appetizing, aromatic and useful, because vegetables for it will not be cooked, but baked and retain all vitamins.

Vegetable Soup Ingredients

600g cauliflower
300g Bulgarian pepper
1 red bulb
1 leek
3 cloves of garlic
3-4 tbsp olive oil
1l vegetable broth
60g Parmesan (or other cheese)
1 tbsp maple syrup (optional)
2 tsp salt
1 tsp black pepper
2 tsp sweet paprika
1 tsp dried rosemary
1 tsp dried thyme

Preparation

Heat the oven to 200°C. My vegetables, we clean from all unnecessary. Cauliflower is disassembled into inflorescences. The larger ones are cut into halves.
The red bulb is cut into 4 parts, and the pores - about 8. If there is no leek, it can be replaced with another red bulb. Bulgarian pepper is cut in cubes.
Then mix all the spices, add them to the vegetables and mix well in a deep bowl. We lay out vegetables on a pan, covered with foil or baking paper.
We bake vegetables for 25-30 minutes. During this time, you can mix them once to evenly baked.
Grind the cheese, save a small amount for serving.
After 30 minutes we try the vegetables. They should be soft. If hard, it is better to leave in the oven for another 10 minutes.
Ready vegetables are taken from the oven and sprinkled with cheese. A couple of cauliflower inflorescences can also be set aside for serving soup.
We put vegetables in a pan, pour vegetable broth and puree. It is better not to add the whole broth at once, but to look at the consistency and gradually pour.
Put a pot of vegetable puree on the stove, bring to a boil. Let the soup boil for a few minutes.
Serve hot, decorated with grated cheese and cauliflower. You can also sprinkle fresh greens, such as parsley or dill.