So I turned to PW, subtracted the pasta (CARBS!) from her Roasted Vegetable Minestrone soup, and made it, simply, Roasted Vegetable soup. It is delicious. A 10 on the Lakshmi meter.
So first, I chopped up some zucchini, summer squash and mushrooms and drizzled them with olive oil and salt.
Then I roasted 'em. Here's how they look after a stint in the oven.
By the way, would anyone like to clean my oven? It is in a bad, bad way.
Next, I chopped up carrots, celery & onions and sauteed in olive oil.
I rinsed some cannellini beans.
I chopped some green beans. Make yours smaller, more bite-sized, if you know what's good for you.
Then I threw it all together in a big pot with some chicken stock, boiled and simmered, dished it up, slapped a few slices of parmesan on the top ...
And I've been eating it for lunch ever since. It makes a lot of soup, which is exactly what I wanted/needed. It is my savior in times of outrageous carbohydrate cravings.
Please visit this link to PW's recipe. The only differences between her recipe and mine are that I didn't use pasta, and I used 1/2 teaspoon of turmeric instead of a quarter. It was worth it.
That looks fantastic with the parm on top! And its also funny timing: I'm on a soup kick too. Great minds must think alike.ReplyDelete
This recipe is so, so good. I've already made it three times this season and now our freezer is so stuffed with frozen jars of soup that I can't even get the coffee out. Guess what I'm having for lunch tomorrow?! Yum!ReplyDelete
I have totally gone into soup-mode. On Sunday I made potato leek soup and since I live alone, I can live off of it for eons. Which is fine by me... For now.ReplyDelete