Sunday, July 8

Roasted Vegetable Soup

Ingredients
  • 2 medium zucchini cut into 1" pieces
  • 1 large red pepper seeded and chopped
  • 2 medium carrots chopped
  • 1 bunch asparagus cut into pieces
  • 2 TBSP olive oil
  • 4 c broth
  • 28 oz diced tomatoes
  • 1 tsp dried thyme
  • salt
  • pepper
  • 1 cup brown rice
  • 1/4 c chopped fresh basil
Directions
  • Preheat oven to 450
  • In a large bowl, combine zucchini, pepper, carrots, and asparagus.  Toss with olive oil, salt and pepper
  • Transfer to baking sheet and roast until golden brown ~20min
  • In stock pot, combine broth, tomatoes, and thyme. Bring to a boil
  • Stir in roasted veggies and simmer for 5 min.
  • Meanwhile cook rice
  • Puree soup and stir in basil.  
  • Serve over rice for a full meal or alone for a Shabbat Starter

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