Roasted Vegetable Soup

SOURCE: Lee Ellen Elders

Roasted Vegetable Soup

4 Servings

This delicious, vegetable-filled broth can be served by itself or used as a
base for other soups. The vegetables used in this soup are often just added
to soup liquids for cooking. This recipe oven-roasts them first, enhancing
their flavor. Your kitchen will fill with the aromas of the roasting
vegetables evoking old-fashioned, home-style meals. Comfort food at its
finest.

Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon quality extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a
small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the
vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for another
10-15 minutes until the vegetables are browned.
3. Remove pan from oven, 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.

4. Season to taste with salt and black or red pepper, and serve or use as
the base for other soups, stews, or pasta dishes.

Nutritional Information:
Per serving:
92 calories
5 g total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
2 g protein
3 g fiber
150 mg sodium