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Roasted Vegetable Soup
By Chef Andrew Weil, M.D.

  • Ingredients

  • 3 large Organic Carrots peeled and coarsely chopped
  • 3 stalks Organic Celery trimmed and roughly cut
  • 1 large Onion roughly cut
  • 1 tablespoon Extra Virgin Olive Oil
  • 8 cloves Organic Garlic coarsely chopped
  • 4 cups Water
  • 1/4 cup Dried Porcini Mushrooms or any Dried Mushrooms
  • Salt and Fresh Ground Black Pepper or Red Pepper to taste

  • Directions

  • Preheat oven to 500°F.

  • Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil.

  • Toss to coast 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, and add 1 cup of water and stir to loosen any vegeables 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.