Harvest Vegetable Soup
Ingredients
The base
-
2
tablespoon
olive oil
-
1
pound
fresh roma tomatoes
-
2
medium
onions, chopped
-
4 to 6
cloves
garlic, roughly chopped
-
4 to 5
cups
broth (chicken or veggie), divided
The vegetables
-
2
stalks
celery, chopped
-
1
large
carrot, cut in half moons
-
1 to 2
small
gold or chioggia beets, cut in small cubes
-
1½
cups
cauliflower, cut into small florets
-
1
medium
red sweet pepper, cut into bite-sized pieces
-
1
medium
zucchini, chopped into half moons or cubes
The seasonings
-
1½
teaspoon
sea salt
-
½
teaspoon
black pepper
-
1
tablespoon
fresh rosemary
-
1
tablespoon
fresh sage
-
1
teaspoon
dried thyme
-
½ to 1
teaspoon
smoked paprika
The protein
-
1½
cups
chickpeas (1 can)
Instructions
- Preheat the oven to 450°F (232°C).
- Slice the tomatoes in half, place them cut side up on a baking pan, drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes until tender.
- While the tomatoes roast, sauté the onions and garlic in a large pot for about 15-20 minutes until soft and caramelized. Reserve half of this mixture.
- Blend the reserved onion mixture with the roasted tomatoes and 3 cups of broth until smooth.
- In the pot with the remaining onions, add sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower. Stir on low heat for a minute.
- Add the remaining cup of broth and simmer with the lid on for 15 minutes.
- Add red pepper, zucchini, chickpeas, and the blended tomato broth. Simmer for an additional 20-30 minutes until the vegetables are tender.
- Taste and adjust seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
6
Calories
318
Total fat
7g
Total carbohydrates
57.9g
Total protein
11.9g
Sodium
1206.4mg
Cholesterol
0mg
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