Roasted mediterranean vegetable soup
Roasted Mediterranean Vegetable Soup is a gluten-free, dairy-free, lacto-ovo vegetarian, and vegan hors d'oeuvre perfect for Autumn. This nutritious soup is packed with vitamins and minerals from roasted vegetables like tomatoes, thyme, and basil leaves.
Ingredients
oil
3 Tbsps
tomatoes
1 lb
yellow bell pepper
3 large
courgettes
3
whole garlic clove
4
onion
2
fresh thyme leaves
1 pinch
vegetable broth
6 cups
non-dairy creamer like mimiccreme
0.5 cup
salt and pepper
6 servings
fresh basil
6 servings
Method
- Preheat oven to 375 F.
- Brush a large shallow baking dish with olive oil.
- Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary).
- Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil.
- Season lightly with salt and pepper and sprinkle with thyme.
- Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges.
- Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.
- Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife.
- Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended.
- Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot.
- Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.
Nutrition:
Carbs
21 g
Fat
9 g
Protein
3 g
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