I got this in my email today. I haven't tried it yet but it sure sounds good!!!! I put in the nutrional info for those who want it.
any
"Dr. Weil's Recipe of the Day -- Roasted Vegetable Soup"
Roasted Vegetable Soup
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.
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 black or red pepper to taste
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.
Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
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.
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
