Spice Swirl Soup


Eggplant (sm to med., peeled and cubed)
Butternut squash (sm. or half of lg., peeled and cubed. Can purchase already cubed)
Carrots (2- 3, peeled and cut into discs)
Red peppers (sliced, cut into sm.pieces)
Onion (Vidalia or Red Onion, peeled and sliced into strips)
Garlic (two fresh cloves, NOT peeled for roasting)
Chicken broth (3- 4 cups, boxed or canned, low-sodium)
Water (3- 4 cups)
1 teaspoon Spices (dried, of each: cumin, turmeric, Kosher salt)
Optional: add asparagus or zucchini roasted
Red pepper flakes (ΒΌ tsp. or to taste)
Bay leaves (two whole dried)
Kosher salt (extra to be added while soup is cooking for adjusting flavor)


Wash and dry chosen veggies
Cut veggies into small pieces
Arrange cut veggies on baking sheets lined with parchment paper - one layer to roast quicker.
Drizzle veggies with olilve oil and Kosher salt before roasting
Roast veggies in pre-heated oven at 450 degrees F. 20-30 min. until soft
When cooled, add roasted veggies into a food processor along with some of the chicken broth (veg.broth can be used instead for total vegetarian)
Peel the roasted garlic and add to pureeing process - do veggies in batches
Put the pureed mixture into lg.soup pot along with water and bay leaves
As soup is heating to a slow boil, place the spices in piles on top of soup and begin to swirl the spices into the soup with a wooden spoon.
Add more Kosher salt to adjust the flavor as spices mix into the soup.
Soup is ready when heated and flavors have been adjusted by adding salt.


Serving suggestions:
Have hearty tortilla chips in a bowl to add to an individual bowl of soup.
Have some melting cheese cut to put into an individual bowl of soup.
Create a meal-in-a-bowl by adding leftover, cooked protein such as chicken, ground beef (meatballs) or sausages.
Sauteed shrimp is another protein that is tasty and quick to prepare. (sautee shrimp in olive and paprika for a couple of minutes.)


1 servings


Sunday, October 3, 2010 - 1:41pm


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