• Newsletters
  • Facebook
  • Twitter
°
Sunday, September 24, 2017
View complete forecast
News-Sentinel.com Your Town. Your Voice.

Roasting veggies first enhances flavor in this vegetable soup

Roasted vegetable soup enhances the flavor of the star ingredients by roasting them in the oven before adding them to the soup. (By The Associated Press)
Roasted vegetable soup enhances the flavor of the star ingredients by roasting them in the oven before adding them to the soup. (By The Associated Press)
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, October 02, 2012 12:01 am
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular.Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer.Start to finish: 1 hour (15 minutes active)

Servings: 6

2 large yellow onions, cut into wedges

2 medium zucchini, diced

2 medium summer squash, diced

4 large carrots, peeled and diced

2 medium potatoes, peeled and diced

2 tablespoons vegetable or canola oil

Salt and ground black pepper

1/2 teaspoon ground cumin

1 quart low-sodium chicken or vegetable broth

Sour cream or yogurt, to serve

Chopped fresh cilantro or parsley, to serve

Heat the oven to 400 degrees.

In a large bowl, combine the onions, zucchini, summer squash, carrots and potatoes. Drizzle the vegetables with the oil, then sprinkle with salt, black pepper and the cumin. Toss to combine.

Spread the vegetables evenly over 2 rimmed baking sheets. Roast until tender and browned, 30 to 40 minutes.

Working in batches, transfer the vegetables to a blender and puree until smooth. For each batch, pour in a bit of the broth to help puree.

As each batch is pureed, remove any fibrous bits by pouring it through a mesh strainer and into a large saucepan. When all of the batches have been strained, set the saucepan over medium heat. Stir in any remaining broth and bring to a simmer. Season with salt and pepper, then ladle into bowls. Garnish with sour cream or yogurt and chopped herbs.

Per serving: 160 calories; 45 calories from fat (28 percent of total calories); 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 24 g carbohydrate; 4 g fiber; 9 g sugar; 6 g protein; and 260 mg sodium.

Comments

News-Sentinel.com reserves the right to remove any content appearing on its website. Our policy will be to remove postings that constitute profanity, obscenity, libel, spam, invasion of privacy, impersonation of another, or attacks on racial, ethnic or other groups. For more information, see our user rules page.
comments powered by Disqus