EASY HEALTHY ROASTED VEGETABLE SOUP
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 221 kcal, Carbohydrate 24 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 269 mg, Fiber 6 g, Sugar 12 g
ROASTED VEGETABLE SOUP
This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.
Nutrition Facts :
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
SLOW ROASTED VEGETABLE SOUP
The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms.
Provided by SugaredAlmond
Categories Yam/Sweet Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 150°C.
- Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
- Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
- Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
- Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.
- Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
- If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
- Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.
Nutrition Facts : Calories 130, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 57.7, Carbohydrate 25.1, Fiber 4.7, Sugar 8.1, Protein 3.1
SLOW COOKER VEGETABLE SOUP
This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.
Provided by susanmac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
- Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g
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