Tuesday, December 22, 2009

GLUTEN FREE VEGETARIAN ROASTED BEET VEGETABLE SOUP

Of course vegetables can be roasted any time of year, but there is something about their earthy, deep flavor that enriches the comforting casseroles or soups that are served mainly in fall or winter. Beets, especially, are suited to this method of cooking, particularly at the time of year when so many appear in farmers' markets, just calling out to be roasted to bring their look and taste to another level of intensity.


 Even a light spray of olive oil on the bottom of a roasting pan can result in beautifully caramelized like this one, so roasting is a healthy and nutrient-retaining way to cook vegetables.
When a head of garlic is roasted whole, and the paper-thin shell begins to brown like the one in this photo, the result is a series of pods filled with  luscious garlic cream, great to spread on bread or vegetables or to incorporate, as in this recipe, directly into a stew or soup.


Ingredients: 


4 cups roasted, peeled, and coarsely chopped beets

1 large onion, peeled and cut into eighths, roasted

1 head garlic, roasted

2 cups peeled sliced, steamed carrots

2 cups shredded, steamed cabbage

1/2 tsp thyme

2 tsp oregano

4 cups stock or bouillon 

salt and pepper to taste

Greek yogurt and walnuts to garnish


Directions: 

Set oven to 450 degrees. Spray roasting pan with olive oil. Place all vegetables in roasting pan.Cver loosely with aluminum foil. Roast until onions are caramelized, about one hour. Turn vegetables frequently. Cool vegetables. Remove skin from beets. In food processor, shred half of beets. In large bowl, combine chopped beets, shredded beets, cabbage, garlic puree, carrots and bouillon. Heat till steaming in microwave or on stovetop. Garnish with Greek yogurt and chopped walnuts.

2 comments:

sea said...

Sounds good! I'd be tempted to roast the carrots and maybe cabbage too. ;)

-Sea

G.F.Veg said...

hi sea,

yes, i've done it with the carrots roasted, but not the cabbage. may try that. thanks!

gfveg