Chef Andrew Weil, M.D.
Roasted Vegetable Soup
Category
Soup & Stew
Servings
4 servings
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Chef Andrew Weil, M.D.
Ingredients
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3 large organic carrots, peeled and coarsely chopped
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3 stalks organic celery, trimmed and roughly cut
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1 large onion, roughly cut
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1 tablespoon extra virgin olive oil
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8 cloves organic garlic, coarsely chopped
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4 cups water
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1/4 cup Dried Porcini Mushrooms or any dried mushrooms
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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 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.
Filed in:
Dried Porcini Mushrooms,
Onion,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Yellow Onion,
Roasted,
Roasted Vegetable Soup,
Roasted Vegetables,
Soup,
Soup & Stew,
Vegetable,
Vegetable Soup
