Monday, May 3, 2010
Roasted Vegetable Soup
2 potatoes (peeled)
3-4 carrots (peeled)
Bell-Peppers (red,yellow & green- 1 each)
1 yellow onion
1 small butternut squash
6-7 cloves of garlic
1 cup vegetable stock
1 tbsp cream
Cut all the vegetables into small cubes. Roast in a 400F pre-heated oven for 30-45 mins.
Cool the roasted vegetables & puree the vegetables adding required amount vegetable stock till you get the desired consistency.
Bring to a boil. Add salt & pepper. Blend well & turn off heat.
Garnish with fresh cream.
Entry for " Healing Foods - Carrots " Event on Suma's Veggie Platter & Siri's Corner
and Soup Event on Sameena's Blog