Roasted vegetable soup with garlic(vegan)

 
                 ROASTED VEGETABLE SOUP WITH GARLIC (VEGAN)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Prodigy
                 Dec.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Eggplant, halved lengthwise
    2       lg           Yellow onions -- quartered
    1       x            Olive oil
    1       lg           Sweet red pepper -- cored, see
                          -- quartered
    3                    Plum tomatoes -- halved
    3                    Cl Garlic
      1/2   ts           Dried thyme -- crumbled
      1/2   ts           Dried basil -- crumbled
      1/4   ts           Salt or to taste
      1/8   ts           Black pepper
    6       c            Stock
 
   :      Perheat oven to 400 f. Arrange the eggplant and
   onions in a large shallow baking pan, brush the cut
   sides with 1 1/2 teaspoons of the oil, and bake for 20
   minutes. Add the red pepper, tomatoes and garlic to
   the pan; brush the cut sides with the remaining 1 1/2
   teaspoons of oil. Sprinkle the thyme, basil, salt and
   black pepper over the vegetables and bake 20 minutes
   more or until tender.
   
   :      Set aside the red pepper and 1 eggplant half.
   Chop the remaining half eggplant, onions, tomatoes,
   and garlic and transfer them to a large saucepan. Add
   the stock, bring it to a boil, then lower the heat and
   simmer the mixture, stirring occasionally, for 20
   minutes. Meanwhile, peel the red pepper and dice the
   pulp. Dice the reserved eggplant.
   
   :      In a food processor or blender, working in
   batches if necessary, whirl the cooked mixture until
   pureed. Return the puree to the saucepan and stir in
   the diced eggplant and red pepper. Simmer the soup for
   5 minutes or until heated through. Makes 6 1 1/2 cup
   servings. Per serving: cal 107, fat 3g, sodium 232mg,
   chol 0mg, cal from fat 25.4% from: Reader's Digest
   Live Longer Cookbook :
   
   D/L from Prodigy 12-14-94. Recipe collection of Sue
   Smith. 1.80á
  
 
 
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