Roasted Vegetable Soup
Serves 6-8 large bowls
PreparationPreheat oven to 325
Oil large roasting pan, or line with foil, or use nonstick cooking spray to coat pan
Wash and dry all vegetables, trim off any stems, and spread out in the pan.
Be sure to puncture the eggplant, peppers, potatoes,and tomatoes with a fork in several places to allow steam to vent..leave all vegetables whole while roasting.
Cut off the root end of both heads of garlic which will expose some of the top of it and place in roasting pan with vegetables.
Sprinkle veggies with olive oil, salt and pepper
Roast 1 hour (your kitchen will smell heavenly!)
Stir once every 15 minutes to roast all sides.
While veggies roast, chop parsley and cilantro and basil into fine pieces, dice the ginger.
Remove roasted veggies from oven, remove any skins from tomatoes and peppers and the garlic, place all veggies into blender or food processor, puree' until smooth, you may need to add some stock to help blend this, and depending on size of your blender or processor, you may have to do more than one batch of veggies.
In large soup pan on stove, place pureed veggies, stock, chopped basil, parsley, cilantro, all spices, stir over med heat until blended, thin with more stock if necessary.
check seasonings, add salt and pepper to taste.
Serve in bowls with dollop of soy cream, soy yogurt, or creamy tofu garnish
Any vegetable combination can be used with this recipe.
Also it is fun to experiment with the spices and herbs that you like.
Recipe group: Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).|
Thank you in advance.
This recipe was inserted by Renato Pichler / 2002-05-01 11:22:28