Vegetable Boullabaisse

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* Exported from MasterCook *

 

Vegetable Boullabaisse

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 to 8 large garlic cloves -- peeled

4 1/2 cups vegetable stock or canned broth

1/2 teaspoon saffron threads -- soaked in 1 tablespoon warm water for

15 minutes

1/2 pound all-purpose potatoes (2 medium) -- cut into 3/4-inch

cubes

3/4 pound winter squash (butternut or Delicata) or

sweet potatoes (leave butternut unpeeled) -- peeled and

cut into 3/4-inch cubes

1/2 pound carrots (about 2 cups) -- diced

1 red bell pepper -- seeds and inner ribs removed,

coarsely chopped

1 14 oz carton firm tofu -- drained, rinsed, cut into 3/4-inch cubes

2 cups shredded savoy or regular cabbage

salt and freshly ground black pepper to

taste

garlic toast

red rouille

 

Preheat oven to 450F.

Arrange the garlic cloves on an ungreased baking sheet. Roast for 10 to 15

minutes, or just until tender and lightly browned around the edges. Check often

and remove each clove as it's done. Don't let them turn too brown. Set aside.

Combine stock, saffron and its soaking water, potatoes, squash, and carrots in

a large stockpot and bring to a boil. Lower heat, and simmer, covered, 5 to 10

minutes, or just until the vegetables are tender. Season to taste with salt and

pepper. To serve, place a toast (or crostini) in each soup bowl and ladle soup

over. Pass Red Rouille separarely.

Yield: 3 to 4 entree servings or 6 side-dish servings

 

 

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Per serving: 91 Calories (kcal); 4g Total Fat; (40% calories from fat); 9g

Protein; 6g Carbohydrate; 0mg Cholesterol; 9mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0