Roasted Vegetable Soup, 3 Ways
In the typical cournot duopoly game with the linear price formula, another assumption about the constant marginal costs (i.e., 0) was formulated.
Recipe Summary Roasted Vegetable Soup, 3 Ways
Whipping up a creamy soup without the cream is easy when you play with different combinations of roasted vegetables, cheese, and herbs using this simple formula.Ingredients | Cournot Duopoly Model Formula4 cups cauliflower florets1 tablespoon olive oil, or more to taste⅔ cup low-sodium vegetable broth, or as needed⅛ teaspoon salt⅛ teaspoon ground black pepper⅛ teaspoon garlic powder2 tablespoons shredded Gruyere cheese1 tablespoon chopped fresh parsley (Optional)DirectionsPreheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with oil and spread in an even layer onto a foil-lined baking sheet.Roast in the preheated oven, stirring once, until tender, 20 to 30 minutes. Do not overbrown the cauliflower; it'll be bitter when blended into the soup.Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.Transfer soup to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tablespoon cheese until melted. Serve topped with remaining cheese and parsley.Roasted butternut squash and carrots with Parmesan cheese and sage.Roasted red bell peppers and cherry tomatoes with goat cheese and chives.Info | Cournot Duopoly Model Formulaprep: 15 mins cook: 25 mins total: 40 mins Servings: 2 Yield: 2 servings
TAG : Roasted Vegetable Soup, 3 WaysSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,