We done it, folks. The holidays are behind us. It’s time to put a decorations away, declutter a house, low purify a kitchen. Throw divided a seared cookies, purify out a fridge – generally that half-frozen immature bean stew from Thanksgiving shoved behind in a corner.
It’s also time to give a bodies a mangle from all a abounding food and beverages we’ve been forcing them to routine for weeks. OK, months.
Soup is a smashing adore note to a Jan bellies. The glass fills us adult with warm, juicy goodness, and gaunt vegetables are accurately what a doctors have ordered. Over and over and over again.
But this mangle in a dietary movement need not feel like a sacrifice. This soup packs deteriorate and hardness that will feel like decadence. Happy New Year to we and your belly. And might both of we stay toasty warm.
Roasted Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white partial usually (about 3 medium)
2 tablespoons minced garlic
1 teaspoon kosher salt, divided
2 cups carrots, peeled and chopped (about 2 medium)
2 cups diced potatoes
2 cups immature beans in 3/4-inch pieces
2 quarts roasted unfeeling stock
1 quart water
4 cups chopped tomatoes with juice
2 cups corn kernels
1/2 teaspoon creatively belligerent black pepper
1/4 crater dusty parsley
Heat a olive oil in a vast saucepan over medium-low heat. Once hot, supplement a leeks, garlic and a splash of salt and saute until they start to soften, approximately 7 to 8 minutes.
Add a carrots, potatoes and immature beans and continue to prepare for 4 to 5 some-more minutes, stirring occasionally.
Add a batch and water, boost a feverishness to high, and move to a simmer. Once simmering, supplement a tomatoes, corn kernels and pepper. Reduce a feverishness to low, cover, and prepare until a vegetables are flare tender, approximately 25 to 30 minutes.
Remove from feverishness and supplement a parsley and remaining salt.
Makes 4 quarts
adapted from Alton Brown, Food Network
Nutrition information per cup: 91 calories, 4.3 g fat, 2.5 g fiber, 1.9 g protein, 12.7 g carbohydrate, 173 mg sodium, 0 cholesterol.
Roasted Vegetable Stock
Makes 2 quarts
1 whole conduct garlic
4 carrots, cut into chunks
4 stalks celery, cut into chunks
3 onions, cut into chunks
1 immature pepper, quartered
1 tomato, quartered
1/3 crater olive oil
Salt and peppers to taste
12 cups water
1 1/2 teaspoons dusty thyme
1 1/2 teaspoons dusty parsley
2 brook leaves
Preheat oven to 400 F.
Cut a tip off a conduct of garlic. Arrange a garlic, carrots, celery, onions, pepper, and tomato on a vast baking piece in a singular layer. Drizzle a olive oil over a vegetables; deteriorate with salt and pepper.
Roast a vegetables in a preheated oven, branch each 20 minutes, until proposal and browned, about 1 hour.
Combine a water, thyme, parsley, and brook leaves in a 4-quart or incomparable stockpot or saucepan over medium-high heat. Squeeze a conduct of garlic into a pot and drop a outdoor husk. Add a carrots, celery, onion, peppers and tomato.
Bring to a boil; revoke feverishness to low and prepare for 1 1/2 hours; aria and cool.
Nutrition information per cup: 132 calories, 9.3 g fat, 2.7 g fiber, 1.7 g protein, 11.9 g carbohydrate, 101 mg sodium, 0 cholesterol
– Jennie Geisler can be reached during 870-1885 or by email. Follow her on Twitter during twitter.com/ETNgeisler.