Roasted Vegetable Soup
Roasting raw vegetables brings out flavor as their natural sugars caramelize. This technique is used for this delicious roasted vegetable soup.
Ingredients
- 1 1/2 cups water
- 1/2 cup barley
- Salt to taste
- 4 tbsp olive or avocado oil
- 2 cups coarsely chopped raw cabbage
- 2 cups thinly sliced carrots
- 1 medium onion chopped
- 1 tbsp tomato paste
- 1 28oz can chopped plum tomatoes
- 2 cups chicken broth
- Grated Parmigiano Reggiano cheese
Directions
- Cook the barley in the 1-1/2 cups of water until it is tender; drain and set aside. Add salt to taste.
- Pour 2 tablespoons of the olive oil into a medium size bowl. Add the cabbage and toss well to coat. Transfer the cabbage to a parchment lined baking pan and spread out using half the pan.
- Add 1 tablespoon of the remaining olive oil to the bowl and stir in the carrots, coating them well. Transfer them to the baking sheet with the cabbage spreading out the slices.
- Place in a 375F preheated oven and cook until the carrots soften and the cabbage begins to brown.
- Meanwhile pour the remaining 1 tablespoon of olive oil into a soup pot. Over low heat, cook the onions until they begin to wilt. Stir in the tomato paste and coat the onions well. Slow-cook until onions turn dark red.
- Add the cabbage and carrots and stir in the chopped tomatoes and broth and bring to a boil. Reduce heat to medium, cover, and cook for 5 minutes. Stir in the barley. Add salt and pepper to taste.
- Serve hot and sprinkle cheese on top.
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