Roasted Vegetable SoupSubmitted by: MIMILADYBUG
1 eggplant (medium size)
1 medium onion
1 head of garlic
1 6 oz. can of tomato paste
4 cups of chicken stock (I use homemade)
2.Peel all veggies except the zucchini. Dice the turnips and carrots and eggplant. I sliced the eggplant and salted the slices for 20 minutes, rinsed them off and then diced. Pour 3 tablespoons of italian dressing over the veggies and put in the oven for an hour. Stir every 15 minutes.
3.After an hour, I added the zucchini and removed the foil wrapped garlic. I stirred everything together and added 1 tablespoon olive oil and 1 teaspoon black pepper. Roast veggies for another 45 minutes, again stirring every 15 minutes.
4.Remove roasted veggies from the oven. Put 4 cups chicken stock in Dutch oven. Squeeze out roasted garlic cloves and add to the chicken stock. Add can of tomato paste to chicken stock and half of roasted veggies. Puree the other half of veggies and add to the dutch oven. Stir it all together, cook on low heat for 30 minutes. Soup is done!
Serving Size: Makes 6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MIMILADYBUG.