High-Flavor Low-Fat Vegetarian Cooking

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* Exported from MasterCook *

 

Roasted Vegetable Soup

 

Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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2 leeks

11 cloves garlic

2 carrots

1 large potato

1 red bell pepper

1 yellow bell pepper (or another red one)

1 1/2 tablespoons extra-virgin olive oil

salt and freshly ground black pepper

1/4 cup small tube-shaped pasta

like elbow macaroni, tubetti, or ditali

5 cups basic vegetable stock (5 to 6 cups)

1/4 cup dry white vermouth

1 teaspoon sherry vinegar -- to taste

2 teaspoons capers -- optional

1 cup cooked beans or chickpeas -- optional

1/4 cup fresh flat-leaf parsley -- chopped

 

1. Preheat the oven to 375 degrees F. Trim and wash the leeks and cut

them crosswise into 1/4-inch slices. Peel the garlic. Mince 1 clove and

set aside. Scrub or peel the carrots and cut into 1/2-inch dice. Scrub or

peel the potato and cut into 1/2-inch dice. Core and seed the bell peppers

and cut into 1/2-inch dice.

2. Place the leeks, whole garlic cloves, and diced potato and bell peppers

in a roasting pan and toss with the olive oil, salt, and pepper. Roast the

vegetables to a deep golden brown, 30 to 40 minutes.

3. Meanwhile, cook the pasta in 6 cups rapidly boiling salted water until

al dente, 8 to 10 minutes. Drain the pasta in a colander.

4. Transfer the vegetables to a large saucepan and add 5 cups vegetable

stock and the vermouth, vinegar, capers (if using), minced garlic clove,

and salt and pepper. Simmer the soup for 10 minutes, or until all the

vegetables are soft. Add the pasta, beans (if using), and half the

parsley. Simmer for 2 minutes. If the soup is too think, add the

remaining 1 cup stock.

5. Correct the seasoning, adding salt, pepper, or vinegar to taste. The

soup should be highly seasoned. Just before serving, sprinkle the soup

with the remaining parsley.

 

Serves 8 as a first course, 4 to 6 as a main course.

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 5630 0 0 26044 0 5439 5453 0 0 2795 0

 

 

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