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
Dept. Net Scotsbluff, NE 69361
How To make Roasted Vegetable Soup's Videos
Roasted veggie soup or glorified baby food??? Recipe in comments!???????????? #soup #recipe #healthyfood
Roasted Vegetable Soup
Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It's a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.
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Roasted Vegetable Soup
This wonderful recipe for roasted vegetable soup is the tastiest roasted vegetable soup recipe full of tomatoes, root vegetables and more. Perfect all year round.
How to Make EASY HEALTHY Roasted Vegetable Soup
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EASY HEALTHY ROASTED VEGETABLE SOUP
Ingredients
• 1 eggplant, cut in half and remove stem
• 1/2 head cauliflower, cut into large florets
• 2 onions, quartered
• 2 red bell peppers, halved
• 4 cloves garlic, peeled
• 3 large tomatoes, quartered
• 1 medium zucchini, cut into large chunks
• 5 large carrots, peeled and roughly chopped
• 2 tablespoons olive oil
• salt and pepper, to taste
• 5 cups chicken or vegetable stock
• 1 cup full fat coconut milk (or half and half, if you prefer)
• your favourite dairy-free or dairy yogurt and fresh herbs for serving
Instructions
• Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
• Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
• Drizzle the olive oil over top and sprinkle with salt and pepper.
• Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
• Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
• Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
• Simmer for about 10-15 minutes and then turn off the heat.
• Add the coconut milk (or half and half) and puree until smooth.
• Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.
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