Sunday, August 22, 2010
Roasted Vegetable Soup
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.
8 cups of vegetable stock ( Homemade or store bought, low sodium)
2 large potatoes
2 onions ( red or white)
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**
Drizzle with olive oil and sprinkle with salt and pepper.
Place in a 425f oven for 1 hour or until nicely roasted and caramelized.
**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.