Vegan -Roasted Vegetable Soup

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* Exported from MasterCook *

 

Roasted Vegetable Soup

 

Recipe By :Eating Well For Optimum Health - Andrew Weil, M.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 large carrots -- peeled and coarsely chopped

3 stalks celery -- trimmed and roughly cut

1 large onion -- roughly cut

1 tablespoon extra-virgin olive oil

8 cloves garlic -- coarsely chopped

4 cups water

1/4 cup dried mushroom pieces (Italian porcini, if

possible)

1/4 teaspoon dried thyme

salt and black or red pepper to taste

 

Preheat oven to 500F. Place the carrots, celery, and onion in a small (8 x 8

inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables.

Bake for 10 minutes.

 

Remove pan from oven, add the garlic, and toss again. Bake for another 10 - 15

minutes until the vegetables are browned.

 

Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that

may be stuck. Pour this into a pot with the remaining ingredients. Bring to a

boil, reduce heat, cover, and simmer for 30 minutes.

 

Season to taste with salt and black or red pepper, and serve or use as the base

for other soups, stews, or pasta dishes.

 

Nutritional benefits: Monounsaturated fat; micronutrients, including

carotenoids in carrots

 

 

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Per serving: 77 Calories (kcal); 4g Total Fat; (39% calories from fat); 1g

Protein; 11g Carbohydrate; 0mg Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0