veg soup with capers

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Vegetable Soup with Capers and Garlic Croutons

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SOUP:

28 ounces canned whole pear or plum tomatoes

1 medium turnip

1 medium carrot

1 medium white onion

1 tablespoon olive oil

1/4 cup minced fresh flat-leaf parsley

2 1/2 cups homemade vegetable stock -- (low-sodium)

2 tablespoons drained capers

1 clove garlic -- minced

1/2 teaspoon dried marjoram

1/4 teaspoon salt

black pepper -- several grinds

1 large bay leaves

CROUTONS:

2 cups bread cubes -- see directions

1 tablespoon olive oil -- for the croutons

1/2 teaspoon granulated garlic

 

1. Drain the juice from the canned tomatoes and reserve it for another use. Chop

the tomatoes coarsely and set them aside in a bowl. Peel the turnip, carrot and

onion and finely dice them.

 

2. Warm the oil for the soup in a stockpot or large saucepan over medium heat

and saute the turnip, carrot, onion and parsley for about 7 minutes, stirring

frequently, until the vegetables are beginning to brown. Add the tomatoes,

stock, capers, garlic, Marjoram, salt, pepper and bay leaf and bring to a boil

over medium-high heat. Reduce the heat to medium and simmer 10 to 15 minutes,

until the turnips are tender.

 

3. Meanwhile make the croutons. Preheat a toaster oven or convention oven to

300F. Cut thick-crusted bread into 3/4-inch cubes. Measure and place the cubes

in a bowl and drizzle with the remaining oil evenly. Toss to distribute the oil,

then add the granulated garlic and toss again. Place the cubes on baking

sheet(s) and bake 5 to 10 minutes, stirring occasionally, until light browned

and crisp.

 

4. When the soup is ready, transfer half of it to a blender or food processor

and puree until smooth. Then stir the puree back into the pot. Ladle the soup

into warmed individual serving bowls and top each serving with a portion of the

croutons. Serve very hot. Yield varies.

 

TIP - To substitute bouillon: 5g bouillon powder per 1 cup hot water.

 

Description:

" Main: tomato onion soup with turnip, carrot and herbs "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 219 Calories; 8g Fat (32.6% calories from

fat); 11g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 671mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Almost instant, vegan. This recipe combines some of the classic flavors

of the Mediterranean basin to create a marvelous, full bodied soup. Savory

crunch of croutons provides just the right textural contrast to the cooked

vegetables and broth. For an extra pretty touch, you may top off the soup with a

sprinkling of minced parsley or a simple sprig. A sprinkling of grated Parmesan

or crumbled feta cheese would also be delicious.

 

Nutr. Assoc. : 0 4527 0 0 0 0 0 4032 0 0 0 0 0 0 0 0 0 0

 

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