How To make Roasted Vegetable Soup
Vegetable cooking spray 1 medium eggplant, unpeeled 2 medium zucchini 1 large sweet potato, peeled 1 large white potato, unpeeled 2 large red peppers 1 leek 1 teaspoon dried rosemary leaves 1 teaspoon dried marjoram leaves 1/2 teaspoon dried sage leaves 1/2 teaspoon dried thyme leaves 6 cloves garlic 1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
or 1 1/2 cups dried Garbanzo beans, cooked 1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed :
or 1 1/2 cups dried Red Kidney beans, cooked 1 can (15 ounces) Blackeye beans, drained and rinsed or 1 1/2 cups dried Blackeye beans, cooked 4 cans (14 1/2 ounces each) vegetable broth :
or fat-free reduced-sodium chicken broth 1/4 cup dry white wine (optional) 2 to 3 teaspoons white balsamic vinegar Salt & Pepper Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to 1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven until vegetables are browned and tender, about 30 minutes.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer, covered, 5 to 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g, Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol 0 mg.
*This recipe is provided courtesy of the Bean Education Awareness Network (BEAN), an information service of the American Dry Bean Board. Please send remarks to acrawfor@mslpr.com -- we are interested in your comments, needs and suggestions. For more information and bean recipes, send a self-addressed stamped envelope to: BEAN 115 Railway Plaza
Dept. Net Scotsbluff, NE 69361
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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The BEST & EASIEST Creamy Vegetable Soup #Shorts #soup #vegetarian
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roasted Autumn Vegetable Soup | The Buddhist Chef
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and onions helps bring out their natural sweetness. Blend them, and you have a warm, healthy soup for a cool fall night.
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