4
Servings
This delicious, vegetable-filled broth can be
served by itself or
used as a base for other soups. The vegetables used in this soup are
often just added to soup liquids for cooking. This recipe oven-roasts
them first, enhancing their flavor. Your kitchen will fill with the
aromas of the roasting vegetables evoking old-fashioned, home-style
meals. Comfort food at its finest.
Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and blackor red pepper to taste
Instructions:
1. Preheat oven to 500 degrees F. Place the
carrots, celery, and onion
in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss
to coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss
again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and
stir to loosen any
vegetables that may be stuck. Pour this into a pot with the remaining
ingredients. Bring to a boil, reduce heat, cover, and simmer for 30
minutes.
4. Season to taste with salt and black or red
pepper, and serve or use as the base for other soups, stews, or pasta
dishes.
Nutritional Information:
Per serving:
92 calories
5 g total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
2 g protein
3 g fiber
150 mg sodium
