Herb roasted vegetable soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Sweet potato; peeled; in 1/4\" cubes |
| 3 | mediums | White potatoes; washed and in 1/4\" cubes w/ skin |
| 6 | cloves | Garlic; whole and unpeeled |
| 8 | mediums | Shallots; whole and unpeeled |
| 1 | Red bell pepper; whole | |
| 1 | Green bell pepper; whole | |
| ½ | teaspoon | Fresh thyme; finely chopped |
| ¼ | cup | Olive oil |
| Salt and pepper to taste | ||
| 8 | Plum tomatoes; cut in half and seeded | |
| 1 | quart | Vegetable stock |
| 1 | bunch | Fresh mint; minced |
Directions
In a bowl coat all vegetables, except tomatoes with olive oil and sprinkle with thyme. Toss until well coated, season with salt and pepper, and arrange in a pan. Arrange tomatoes in a separate pan, coat with thyme and oil.
Roast vegetables at 375F until tender, but not falling apart - the tomatoes for 20 min and the other vegetables for 35 min. Remove from oven and drain of oil. Seed, peel, and slice the peppers. Peel the shallots and garlic.
Keep warm.
Heat vegetable stock; season with salt and pepper. Divide vegetables in equal portions among 6 bowls, making sure each bowl gets some of everything. Ladle one cup of hot stock over and top with finely chopped fresh mint.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.