Actually, it's not cold outside even one little bit, and it seems as though it will never be cold again, but this blog is not about Climate Change. Don't even get us started on that. Anyway, today’s Foodie Friday offering is Roasted Vegetable Soup. Here’s what we love about this recipe:
- It’s delicious (roasting the vegetables makes all the difference).
- It’s filling and comforting.
- You can eat/drink all you want and never gain an ounce of weight.
- You can do a zillion things with it — more on that at the end of the post.
Roasted Vegetable Soup
- 6 or 8 or 10 carrots, peeled and cut into 1” chunks
- 2 or 4 or 8 celery stalks, cut into 1” chunks
- 1 or 2 onions, peeled and cut into chunks
- 6 or 8 or 10 whole garlic cloves, smashed
- 2 Tbl extra virgin olive oil
- Salt, pepper
- 1 tsp oregano
- 1 or 2 cups of sliced mushrooms, mixed with a tablespoon or so of extra virgin olive oil.
- 8 cups of water, vegetable broth, or chicken stock (yes, homemade is the absolute best, but “Better Than Bouillon” is a terrific product)
- Baby spinach leaves
- Fresh basil leaves, chiffonaded ( a fancy word for rolling the leaves up like a cigar and then cutting into very thin slices).
Preheat oven to 425 degrees. Place the carrots, celery, onion, garlic, salt, pepper and oregano in a shallow pan or pans in a single layer. Drizzle the oil over everything and smush around so that the vegetables are barely coated.
Bake for 10 minutes.
Add the mushrooms to the pan. Bake for another 5 minutes and see if everything seems done -- tender, but definitely not mushy. Check every 5 minutes or so until they’re the texture you like.
Place everything into a big pot. Pour a little of the water (or whatever liquid you’re using) into the baking pan to loosen up the roasted bits and add that to the pot. Then pour the rest of the liquid into the pot. Remove the garlic pieces, if you like. Bring the whole thing to a boil, and then turn off the heat. That’s it!
At the time that you serve the soup, add a few spinach leaves and sliced basil.
You can change up this soup in all sorts of ways. For instance:
Feel free to use additional or alternate vegetables -- parsnip, string beans, bok choy, whatever.
Also, you can make this a complete meal by adding cooked protein, such as lentils or chicken.
This serves eight people, or you can freeze it in portions, or you can have it every day for a week. We hope you love it!