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Thursday, 23 January 2014

Roasted vegetables Soup with rosemary

So, for making this little culinary masterpiece you need to take:
1 small celery root,
2 bell peppers (preferably colored )
2 medium potatoes,
1 medium onion,
5 cloves of garlic
1 medium carrot.

You will also need the ingredients for the marinade:
3 tbsp. Olive oil
1 sprig fresh rosemary or 2 tsp. dried,
1 tsp. dried thyme;
½ tsp. coarse salt.

Roasted vegetables Soup with rosemary
First mix all the ingredients for the marinade in a bowl.
Then cut all the vegetables (except garlic) into medium size. Put them in a bowl, pour the marinade and mix well. Put it all on the baking pan. Bake vegetables at 190 degrees in a pre heated oven for about an 30-40 minutes, till the vegetables are soft.  Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool. Then you blend half of  them in a blender, to the desired consistency, then return to the pan to reheat. Add salt and pepper to taste. Serve with crusty bread

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