How To make Roasted Vegetable Soup
Vegetable cooking spray 1 medium eggplant, unpeeled 2 medium zucchini 1 large sweet potato, peeled 1 large white potato, unpeeled 2 large red peppers 1 leek 1 teaspoon dried rosemary leaves 1 teaspoon dried marjoram leaves 1/2 teaspoon dried sage leaves 1/2 teaspoon dried thyme leaves 6 cloves garlic 1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
or 1 1/2 cups dried Garbanzo beans, cooked 1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed :
or 1 1/2 cups dried Red Kidney beans, cooked 1 can (15 ounces) Blackeye beans, drained and rinsed or 1 1/2 cups dried Blackeye beans, cooked 4 cans (14 1/2 ounces each) vegetable broth :
or fat-free reduced-sodium chicken broth 1/4 cup dry white wine (optional) 2 to 3 teaspoons white balsamic vinegar Salt & Pepper Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to 1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven until vegetables are browned and tender, about 30 minutes.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer, covered, 5 to 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g, Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol 0 mg.
*This recipe is provided courtesy of the Bean Education Awareness Network (BEAN), an information service of the American Dry Bean Board. Please send remarks to acrawfor@mslpr.com -- we are interested in your comments, needs and suggestions. For more information and bean recipes, send a self-addressed stamped envelope to: BEAN 115 Railway Plaza
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How To make Roasted Vegetable Soup's Videos
EASY ROASTED VEGETABLE SOUP | Grace's Eats & Treats
Hello Friends! WELCOME TO THE FIRST EPISODE OF MY BRAND NEW SERIES - GRACE'S EATS AND TREATS! How exciting! You've been asking for awhile for me to share some of my recipes in dedicated more detailed videos so that they're easier for you to search and follow and here we are! Today I'm so excited to share how I make my super easy Roasted Vegetable Soup! This one is so useful to have at hand throughout the week for lunches / snacks etc - so I'm constantly making it! Hope you enjoy as always and make sure to let me know what recipe you'd like to see next! Catch you all soon for another video! ❤️
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❤ ROASTED VEGETABLE SOUP ❤
Kitchen Utensils
Latest Edition of my hand blender:
Ingredients
Carrot
Cauliflower (fresh and frozen)
Broccoli (fresh and frozen)
Red Peppers
Frozen Spinach
Basil
Parsley
White Onion
Garlic
Olive Oil
Oregano
Salt
Pepper
Method
• Preheat oven to 180c
• Prepare and chop all of your chosen vegetables, in this case, the carrot, cauliflower, broccoli and red pepper and place on a baking tray (at this stage you can add the frozen cauliflower and broccoli if you want / need to). Drizzle with Olive Oil and season with salt, pepper and oregano. Roast in the oven for 20 minutes.
• Chop Onion and Garlic and sautée in Olive oil in a large pot until softened.
• Add the roasted vegetables to the onion and garlic.
• Pour water into the pot (enough just to cover the top of the vegetables) and add frozen spinach, fresh basil and parsley. Season with a little extra salt and pepper.
• Bring soup to the boil, then reduce the heat and simmer until the water liquid has reduced.
• Take the soup off the heat and blend (if you want a thinner consistency, just add some more water).
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Roasted Vegetable Soup Recipe - use up your old vegetables
[captions ON for commentary]
Blog:
I make this soup whenever I have some veggies in the fridge that are about to go old. It won’t be the most amazing soup you ever tasted. In fact, it might remind you a bit of baby food?! hahah. But I like it. It’s healthy and packed with nutrients which is great especially since many people around me are catching colds! Add some heavy cream to make it richer and sprinkle some crushed potato chips on top for some added crunch.
Ingredients:
Any vegetables found in the fridge. Here is what I had around:
Bell pepper
Carrots
Kale stems
Garlic
Onion
Zucchini
Heirloom tomato
Olive oil
Chicken broth
Dried thyme
Ground ginger
Mushroom powder
Salt and pepper
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Timestamps:
0:00 Intro
0:28 Chopping Vegetables
3:38 Prepping Vegetables
5:07 Roasting Vegetables
5:59 Blending Vegetables
8:04 Heating
8:49 Enjoy!
#recipe #cooking #cook #fromscratch #homecooking #delicious #soup #vegetables #vegan #healthy #roastedvegetables #vegetablesoup
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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