Jul 31 2010

How To Cook Roasted Vegetable Soup

Published by Yari Lornes at 8:52 am under Soup Recipes

Roasted Vegetable Soup

There are definitely plenty of options when looking for a vegetable recipe. We’ll stick with one of the easiest to make and one of the best you’ll eat, roasted vegetable soup.

Roasted vegetable soup is very low in fat and very nutritious for you.

I’m not going to mention any quantities or cooking times as it’s very simple for you to make and I encourage you to do so to your personal liking. Before starting there are some supplies to gather. No vegetable recipe will be complete without vegetables so get all of your favorites. After that get a well used roasting pan, extra virgin olive oil and chicken or vegetable stock. Vegetable stock is preferable if you can eat it as you’ll find a better taste and end product.

Get all the vegetables you picked and wash them off. Peel the ones that need peeling.

Pick the ones that you’d pick if you were making a roast meat dish, they’re the best ones to pick. You have no lack of vegetables to choose from and the following are some options for you: regular and sweet potatoes, pumpkin, onions, yams, parsnips, carrots, turnips as well as whole garlic cloves. Pick whatever suits your tastes but make sure that you prepare enough to fill the entire roasting pan you have. Make sure they’re cut into suitable roasting pieces.

After that you’ll want to coat the vegetables with some oil, salt and pepper. A little goes a long way. Roast the vegetables in a hot oven until they’re very well done. A very easy to follow vegetable recipe thus far, isn’t it?

Next you can transfer the roasted vegetables into a larger pot and put some of the stock in. Carefully process the vegetables into a smooth consistency through use of either a handheld processor or blender. Continue adding both stock and some water until the soup gets to a consistency that you like. Don’t go too crazy with the liquids. Can always add more, can’t take it away. Add some additional salt and pepper if you think it needs it. At this point all you need is some additional warming and you’re ready to eat.

When you serve you should do so with some thick fresh bread slices along with some olive oil and balsamic vinegar for dipping. If it suits your fancy open a bottle of wine. Some other things to consider are some finely chopped parsley for the top and a dollop of sour cream. This will not just be the tastiest but also the easiest vegetable recipe you’re sure to enjoy.

Want to find out more about Vegetable Recipes, then visit Carly Nicholas’s site on how to choose the best Vegetables for your needs.

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