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Sunday, August 22, 2010

Roasted Vegetable Soup

Two things happen at this time of the year.  First off, you begin to feel sluggish because of all the meat you ate at all those great summer BBQs.  The second thing is, your garden is ready for harvest and you have a bunch of vegetables you need to consume.  Believe it or not, the first thing can help you decide what to do with the second.
Realizing that eating so much meat can take a toll on your body, it is not difficult to understand you need to cut back and eat some veggies.  The big problem is that you still have a ferocious summer appetite and won't be satisfied unless you eat a nice filling meal.
How do you this with just vegetables you ask? Easy! Make a vegetable soup.  So right now you think I'm crazy and that a vegetable soup will not totally satisfy you.  I'm not talking about some watery, thinned out version of a celebrity diet soup.  This soup is rich, thick, hearty and very satisfying.
Take advantage of what you have grown or the harvest of your local farmer and give it a try.  If you can't get the ingredients from either source just go to the supermarket and get it.   Feel free to add other veggies too, the end result will be a very tasty soup that feels like a meal.

Ingredients

8 cups of vegetable stock  ( Homemade or store bought, low sodium)
2 large potatoes
2 leeks
2 onions ( red or white)
2 carrots
2 cloves of garlic
2 cups of cherry or grape tomatoes
salt and pepper
2 Tbsp extra virgin olive oil
Fresh unripened goat cheese  ***optional**


Clean and coarsely chop all veggies and place in a baking dish.
Drizzle with olive oil and sprinkle with salt and pepper.
Place in a 425f oven for 1 hour or until nicely roasted and caramelized.






Once nicely roasted, remove veggies from tray and place in a food mill.








Place vegetable stock in a large pot and begin milling veggies (medium blade) into stock until all the veggies have gone through and you are left with nothing but dry skins and fibers.

**I don't recommend  using a blender in place of the mill because it will not remove skin and fibers.**






Using a medium blade will allow some larger chunks of vegetables to pass through while keeping the fibers and skins out.  The result is a super rich vegetable content in your soup.
This can be heated through and served immediately but I like to simmer this mixture for 2 hours using a wisk to stir occasionally.  In doing so, the soup will reduce by almost half creating a wonderfully thick and hearty soup.
Roasting the veggies gives it a deep, rich color and a  sweet earthy taste unlike any "boiled" vegetable soup you would usually have.  All it takes it one extra step and a little more time but trust me, it is worth it.
I like to add a dollop of unripened goat's milk cheese to the soup just before serving for added richness.

6 comments:

DARaiente said...

yum! I will have a bowl of that! ....minus the goat cheese
:-p

Linda www.mykindofcooking.com said...

I love soup! This recipe is one I plan to add to my recipe box. I just found your blog and signed up as a follower. I can't wait to see what you will be making next.

Sally said...

Hi, love your blog! This soup looks great, Autumn must be coming!

whozyerdanny said...

"Fall" in love with your garden...tis the season for great home grown food, very inspiring!

Abby said...

Yes! I just froze a bunch of carrots and celery with plans for vegetable soup this winter, but I'm already starting to crave it! Or maybe I'm just sick of the heat. (Hi from the Foodie Blogroll!)

Andrea the Kitchen Witch said...

Delicious!! I love soup and roasting veggies, it only makes sense to combine the two :) This soup is yet another reason to move the food mill to the top of my MUST HAVE kitchen equipment list. Great blog, I found you on foodieblogroll.com

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