Roasted Vegetable Soup
This recipe is more of a concept than an actual recipe—open to many interpretations and possibilities. It is soup. Feel free to add anything you have on hand!
Preheat oven to 475*
Dice a large variety of different vegetables—enough to substantially fill a large baking sheet. In this batch, I used:
a small red kuri squash
a handful of Brussels sprouts
the kernels from one ear of corn
a diced carrot
a diced jalapeno pepper
two diced bell peppers
sliced button mushrooms
1/4 head cauliflower.
Toss with high-heat appropriate oil (I used 1/2T avocado oil mixed with 3T water to minimize the amount of fat in the soup) and copious amounts of dried rosemary. Roast on a baking sheet in the preheated oven until beginning to brown on top, around 20 minutes.
In the meantime, in a large soup pot, I sauteed:
2 small onions
several stalks of celery
the diced stems from some swiss chard
6 or so diced roasted green chilis.
Once they were soft, I added
two boxes of chicken broth (keep an eye on those ingredients—stocks and broths often contain added sugars, which you may not want!)
the leaves of the aforementioned swiss chard
some kale and sliced cabbage I had left over from other dishes
some sliced snow peas left over from the previous night’s dinner.
Once the roasted vegetables were beginning to brown, I added them to the pot, along with salt to taste, a hearty pinch of dried thyme, and some fresh sage from the garden. I brought the pot to a low simmer, long enough to wilt the greens, and, BOOM, dinner’s ready!