Thursday, October 20, 2011

Roasted Winter Vegetable Soup

1 large onion, diced
4 large cloves garlic, minced
2Tbsp. olive oil, divided
1 tsp. allspice, ground
1/2 tsp cayenne pepper
freshly ground black pepper to taste
kosher salt to taste
4 carrots, peeled and cut in medium chunks
4 parsnips, peeled and cut in medium chunks
3 cups diced butternut squash or garnet sweet potatoes
1 c. cauliflower, medium florets
1 can diced tomatoes
1 large sprig fresh rosemary
32 oz (1 qt) vegetarian or chicken broth
5 cups packed chopped kale, washed and drained well
1-2 cans garbanzo beans, drained and rinsed

Toss 1 Tbsp. olive oil with carrots, parsnips, squash and cauliflower and roast in 400 degree oven for about 15 to 20 minutes until crisp tender. After removing the veggies, roast the garbanzo beans on same pan for about 15 minutes (until golden brown).

Meanwhile, heat 1 Tbsp. olive oil in a large Dutch oven, add onion and cook until tender. Add the garlic and brown one minute. Add the spices to the veggies and stir to bring out the fragrance. Add the tomatoes and cook for 1 more minute. Add the broth, rosemary, and roasted vegetables. Cook for 10 minutes longer until veggies are tender. Add the kale and garbanzo beans and cook until kale is tender, another 10 minutes. Adjust seasoning. You might need to add more broth or water if soup is too thick.

This soup can keep for 3 days in the refrigerator, so feel free to make ahead and reheat. Flavors blend wonderfully when made and reheated.

Try making this with other winter vegetables of your choice. Roasting them brings out a delicious flavor in the soup, but you can make the soup without roasting the vegetables or the garbanzo beans. Feel free to substitute other beans as well.

 Makes 4 generous servings for dinner.

Approximately 330 calories per serving (serves 6)

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