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Roasted vegetable soup with garlic (vegan)
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| Artist: |
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| Categories: |
Garlic, Roasted, Soups & Stews, Vegan, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant, halved lengthwise | | 2
| large | Yellow onions, quartered | | 1
| x | Olive oil | | 1
| large | Sweet red pepper, cored, see | | | Quartered | | 3
| | Plum tomatoes, halved | | 3
| | Cl Garlic | | 1/2
| tsp | Dried thyme, crumbled | | 1/2
| tsp | Dried basil, crumbled | | 1/4
| tsp | Salt or to taste | | 1/8
| tsp | Black pepper | | 6
| cup | Stock |
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Procedures:
| 1 | : perheat oven to 400°F. | | 2 | Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 ?teaspoons of the oil, and bake for 20 minutes. | | 3 | Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1 ?teaspoons of oil. | | 4 | Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender. | | 5 | : set aside the red pepper and 1 eggplant half. | | 6 | Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. | | 7 | Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes. | | 8 | Meanwhile, peel the red pepper and dice the pulp. | | 9 | Dice the reserved eggplant. | | 10 | : in a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed. | | 11 | Return the puree to the saucepan and stir in the diced eggplant and red pepper. | | 12 | Simmer the soup for 5 minutes or until heated through. | | 13 | Makes 6 1 ?cup servings. | | 14 | Per serving: cal 107, fat 3g, sodium 232mg, chol 0mg, cal from fat 25.4% |
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