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ROASTED VEGETABLE SOUP WITH GARLIC (VEGAN)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Prodigy
Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Eggplant, halved lengthwise
2 lg Yellow onions -- quartered
1 x Olive oil
1 lg Sweet red pepper -- cored, see
-- quartered
3 Plum tomatoes -- halved
3 Cl Garlic
1/2 ts Dried thyme -- crumbled
1/2 ts Dried basil -- crumbled
1/4 ts Salt or to taste
1/8 ts Black pepper
6 c Stock
: Perheat oven to 400 f. Arrange the eggplant and
onions in a large shallow baking pan, brush the cut
sides with 1 1/2 teaspoons of the oil, and bake for 20
minutes. Add the red pepper, tomatoes and garlic to
the pan; brush the cut sides with the remaining 1 1/2
teaspoons of oil. Sprinkle the thyme, basil, salt and
black pepper over the vegetables and bake 20 minutes
more or until tender.
: Set aside the red pepper and 1 eggplant half.
Chop the remaining half eggplant, onions, tomatoes,
and garlic and transfer them to a large saucepan. Add
the stock, bring it to a boil, then lower the heat and
simmer the mixture, stirring occasionally, for 20
minutes. Meanwhile, peel the red pepper and dice the
pulp. Dice the reserved eggplant.
: In a food processor or blender, working in
batches if necessary, whirl the cooked mixture until
pureed. Return the puree to the saucepan and stir in
the diced eggplant and red pepper. Simmer the soup for
5 minutes or until heated through. Makes 6 1 1/2 cup
servings. Per serving: cal 107, fat 3g, sodium 232mg,
chol 0mg, cal from fat 25.4% from: Reader's Digest
Live Longer Cookbook :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á
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