ROASTED VEGETABLE SOUP
I "created" this recipe just to get some of those veggies I don't like into my diet. LOL It is probably a combination of ideas I have seen on TV or on recipe sites LOL Each time I make it there is a change with what I put in for veggies and amounts.So feel free to add or subtract from it to make it your own. I even used my immersion blender to make a semi pureed soup. Great way to hide those veggies picky eaters would never try LOL All amounts listed are approximate .
Provided by wicked cook 46
Categories Low Protein
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
- Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
- I also use separate bowls when removing from the oven.
- Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
- Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
- Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.
Nutrition Facts : Calories 317.8, Fat 10.8, SaturatedFat 1.7, Sodium 655.9, Carbohydrate 48.5, Fiber 10.9, Sugar 13.6, Protein 9
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