The weather has cooled, so that means the soup pots are being hauled out again. This week's recipe uses carrot juice instead of stock or broth. This sucker is vegan and salt free (which means I added salt and think it would probably taste even better with a dash of Parmesan cheese). I based this on a recipe I found elsewhere on the net, but modified a bit after I realized she has listed WAY too little liquid for the recipe.
Enjoy
Roasted Vegetable Soup
Cooking Spray
5 garlic cloves, peeled
350 g red potatoes, diced
2 peppers (red and yellow), diced
1 pt Baby Bella Mushrooms, quartered
1⁄2 teaspoon fresh rosemary, finely chopped
1 zucchini, sliced and quartered
1 large red onion, cut into chunks
4 cups carrot juice
370 g roma tomatoes, diced
1 teaspoon fresh tarragon
Preheat the oven to 450°F. Spray cooking oil over roasting pan. Add the garlic cloves to the roasting pan and roast until the oil begins to sizzle, about 5 minutes.
Add the potatoes, peppers, mushrooms, and rosemary, and spray a bit more cooking oil over them. Roast until the potatoes begin to color and soften, about 15 minutes.
Add the zucchini and the onion, give them another spritz of cooking oil, and roast until the zucchini is tender, about 20 minutes.
In a soup pot, combine the carrot juice, tomatoes and tarragon. Spatula the roasted vegetable mixture into the pot. Bring to a boil over medium heat, then let simmer 10 minutes. Add salt to taste.
Make 5 servings of about 1 1/2 cups each. 270 calories per serving.
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