Soup Of Roasted Summer Vegetables Recipes

EASY HEALTHY ROASTED VEGETABLE SOUP

Steps:

• Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
• Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
• Drizzle the olive oil over top and sprinkle with salt and pepper.
• Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
• Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
• Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
• Simmer for about 10-15 minutes and then turn off the heat.
• Add the coconut milk (or half and half) and puree until smooth.
• Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

SOUP OF ROASTED SUMMER VEGETABLES

Steps:

• Set the oven at 425°F
• Remove the stalks from the tomatoes and discard them, then put the tomatoes in a roasting tin.
• Peel and roughly chop the onion, then slice the carrots into short lengths, halve and slice the fennel and add all to the tomatoes.
• Peel the garlic and slice it thinly, then toss it with the vegetables and the olive oil.
• Roast for forty to forty-five minutes, until the vegetables are soft and pale gold.
• Tip the vegetables into a deep saucepan, add the thickly sliced courgette and pour over the stock.
• Season with salt, pepper and the bay leaves. Bring to the boil, then turn down to a simmer and leave to cook for twenty minutes.
• Bring a large pan of water to the boil, salt it and add the pasta, letting it cook until it is tender but still has some bite - probably about nine minutes or so.
• Grate the Parmesan, tear the basil into pieces. Check the seasoning of the soup, then stir in the cooked and drained pasta and half the basil.
• Continue to simmer for five minutes or so.
• Ladle into warm bowls, spoon over a little extra virgin olive oil, then scatter over the remaining basil and the grated Parmesan.

LATE-SUMMER VEGETABLE SOUP

Steps:

• Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
• In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
• Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.