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Roasted Vegetable Soup

CanolaOilGrowers's picture
We are going to make roasted vegetable soup using local vegetables and canola oil.
Ingredients
  Acorn/Butternut squash 1 Medium, seeded (cut into eighths)
  Carrots 3 Medium, peeled and coarsely sliced
  Zucchini 3 Medium, peeled and coarsely sliced
  Red onion 1 Large, quartered
  Cauliflower 1⁄2 , cut into florets
  Garlic 8 Clove (40 gm)
  Canola oil 1⁄2 Cup (8 tbs)
  Dried basil 1 Tablespoon
  Sea salt 1 Teaspoon (to taste)
  Pepper 1⁄2 Teaspoon (to taste)
  Chicken broth 7 Cup (112 tbs)
Directions

GETTING READY
1. Preheat oven to 400ºF/200ºC.

MAKING
2. Combine squash, carrots, zucchini, red onion, cauliflower and garlic in a baking tray.
3. Drizzle the vegetables with some canola oil, basil, salt and pepper.
4. Before placing the dish in the oven, make sure the squash is placed cut side down on the tray.
5. Roast the vegetables in the oven for 50 minutes or until tender.
6.Using a big spoon, scoop the squash out of its skin and into a food processor.
7. Remove the garlic skin and place it in the food processor.
8. Add carrots, zucchini, onion and cauliflower.
9. Puree this mixture, slowly add half the amount of chicken broth and puree until a smooth texture is made.

FINALIZING
10. Place the pureed mixture in a large saucepan and add the remaining broth. Mix well and boil through.

SERVING
11. Serve the roasted vegetable soup in warm soup bowls along with toasted garlic bread on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6
On hungry evenings, when your gut craves for something nice, nutritious and filling, roasted vegetable soup could be your ultimate dinner choice. In this video, the chef tells you how to prepare a pot of hearty, healthy veggie soup using roasted vegetables. Very flavorful and very satisfying, this extremely healthy food is something to die for.

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