Friday, October 14, 2011

Roasted Veggie Soup

I made a super easy, scrumptious, nutritient dense soup recently. This is a roasted vegetable soup made from:
  • 2 medium end of the season fresh organic tomatoes
  • 2 small fingerling eggplant
  • 1 large red bell pepper
  • 1 medium onion
  • 3 cloves garlic
Roast all these major ingredients on a pan in the oven at 400 degrees for about 30 minutes. Until they are soft and nicely roasted. Slap into a saucepan and add enough water to make it soup-like. I used an immersion blender to blend it up or you could just mash the produce until desired consistency. Add desired herbs, I used fresh basil and dried oregano with some salt and pepper. Sprinkle a bit of cheese on top too if you like. It was delicious and super healthful!

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