vegan - Roasted Root Vegetable Soup

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* Exported from MasterCook *

 

Roasted Root Vegetable Soup

 

Recipe By :Anna Thomas

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup barley or rice

6 cups home-made vegetable broth

3 cups roasted root vegetables (see recipe)

chopped fresh parsley or dill

 

Combine the barley or rice in a soup pot with 1 1/2 cups water and a dash of

salt, and simmer for 20 minutes. Add the broth and vegetables and continue

simmering for about 20 minutes more for barley, and about 10 minutes for rice.

Add a sprinkle of parsley or dill and serve. If you have leftover rice on hand,

you can add of cup of cooked rice and skip the initial simmering period.

 

Needless to say, this is a soup that can be varied endlessly - add mushrooms,

use orzo or fideo noodles instead of the rice, add a dash of cream if you like.

As long as your broth is delicate and savory, you can hardly go wrong.

 

Serves 6 to 8.

 

Source:

" Vegetarian Epicure 2001-12 "

S(Archived):

" http://www.vegetarianepicure.com/ "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0

 

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