Vegan, Jane Austen student, Minimalist, Reader, Librarian

Saturday, October 10, 2009

Roasted Vegetable Soup















Jim made another delicious soup. This time it's a Roasted Vegetable Soup adapted from a Vegan Express recipe. Roasting the vegetables first gives the soup a wonderful flavor.

1/2 tbsp olive oil (for roasting vegetables), plus 2 tsp for soup pot

3 beets, scrubbed & diced

1 small onion, diced

1 portobello mushroom, diced

1 large carrot, chopped

1 large pepper (green or red), chopped

3 1/2 C water

2 vegetable bouillon cubes

1/8 tsp turmeric

1/8 tsp curry

freshly ground black pepper


Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, toss the mushrooms, beets, pepper, & carrot with 1/2 tbsp olive oil. Cook for 25 minutes.


In a large stock or soup pot, saute onion in olive oil until translucent. Add water, bouillon, spices, & vegetables, bring to a boil, then simmer until vegetables are cooked through.


Separately, prepare any grain to add to the soup, such as rice, quinoa, tiny pasta, etc. Jim used soft wheat berries (which take almost an hour to cook but, if you’re home with a cold like he was, go for it!).


Add the cooked grain to the soup. Serve with a salad and bread or crackers or even a sandwich.


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