Roasted Vegetable Soup
4 Servings
This delicious, vegetable-filled broth can be served by itself or used
as a base for other soups. The vegetables used in this soup are often
just added to soup liquids for cooking. This recipe oven-roasts them
first, enhancing their flavor. Your kitchen will fill with the aromas of
the roasting vegetables evoking old-fashioned, home-style meals. Comfort
food at its finest.
Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste
Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion
in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to
coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for
another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to loosen any
vegetables that may be stuck. Pour this into a pot with the remaining
ingredients. Bring to a boil, reduce heat, cover, and simmer for 30
minutes.
4. Season to taste with salt and black or red pepper, and serve or use
as the base for other soups, stews, or pasta dishes.
Nutritional Information:
Per serving:
92 calories
5 g total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
2 g protein
3 g fiber
150 mg sodium
If we were all like angels, the world would be a heavenly place.
*Angelique*
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