Roasted Vegetable Soup

January 12, 2015 by Susan

Most soups I make are prepared using the same method; sauteing onions, garlic and veggies in a pot on the stove and then adding stock and simmering away. This soup turns that method upside down! I loved the concept and it sounded so easy. Naturally, I thought, could it actually be good?

Oh yeah! So good. I am already a huge fan of oven roasting vegetables to eat as a side dish. Favorites are broccoli, cauliflower and carrots. I feel roasting the vegetables really brings out their flavor, so much more than, let’s say, steaming.

The other element that I love about this soup is that it includes eggplant. Eggplant! I haven’t come across many soup recipes with eggplant in them, have you? To be honest, you would be hard pressed to detect the eggplant in here. All the flavors of the vegetables blend well and are so delicious. Even the sage, it’s there in the background, not overpowering at all. The sage I used to make this particular pot of soup came from my garden, still going strong in December! It is a hearty herb, that sage.

I am happy to report that this soup recipe is quite forgiving. I think if you stick to the base vegetables (eggplant, carrots, potatoes) you can add some others (celery, parsnips) and it would be just as great. Making this recipe would be a great way to clear out your fridge of any root veggies that might be slightly past their prime. You can also comfortably make some substitutions. Don’t have shallots? Add an onion instead. Want this soup to be vegetarian? Use vegetable stock instead of chicken stock. Prefer it to be a touch thinner? Add more stock. Forgiving is good.

This roasted vegetable soup is very delicious and super comforting on a cold, snowy day (we’ve already had quite a few in the NY area). It is very thick, so it is filling and perfect on its own for a lunch or light dinner. And thick enough that my 3-year-old can feed herself this soup, which she loves.

Add a slice of toasted rustic bread to dip and you will be in heaven.

Here’s what you will need to serve 6-8…

Recipe

3-4 tbsp olive oil

1 large eggplant, peeled and chopped into 2 inch cubes

3 carrots, sliced into 1 inch pieces

3 large shallots, quartered

6 cloves garlic, whole

2 large Idaho potatoes, peeled and chopped into 1 inch chunks

6 cups chicken stock (or vegetable stock)

3 large sage leaves

sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.

Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.

Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.

In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Recipe adapted from Clean Eating Magazine

Roasted Vegetable Soup

Author: Feasts And Fotos

Ingredients

3-4 tbsp olive oil
1 large eggplant, peeled and chopped into 2 inch cubes
3 carrots, sliced into 1 inch pieces
3 large shallots, quartered
6 cloves garlic, whole
2 large Idaho potatoes, peeled and chopped into 1 inch chuncks
6 cups chicken stock (or vegetable stock)
3 large sage leaves
sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.
Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.
Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.
In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Roasted Cauliflower with Lemon Cilantro Dressing

November 3, 2014 by Susan

Whenever I make vegetables as a side dish, 98% of the time I will roast them. I think roasting brings out a wonderful, deep flavor of the vegetables and they get all crisp and caramelized on the outside. And, truthfully, roasting vegetables is so easy! Just season and pop in the oven. You only need to flip them once during the cooking time and voila, they are done. My favorite vegetables to roast are cauliflower, broccoli and carrots.

This recipe is actually two recipes in one. The first part, simply roasting the cauliflower with just salt, pepper and oil, is my basic recipe for making roasted vegetables and is practically effortless. The cauliflower is delicious just like that. But every once in a while it is nice to have something a bit different, so I created this dressing to toss with the cauliflower after they have been roasted. It comes together very quickly and can be prepared just after you toss the cauliflower in the oven.

Now we are having a hard time figuring out which preparation is our favorite. If I told you we snacked on these during the day once would you believe me? It’s true! We actually snacked on cauliflower, as strange as that sounds. The vinaigrette is such a terrific complement to the cauliflower and the addition of that cumin just makes it. It almost lends an Indian spin to the recipe.

I love it when food that is healthy for us is also delicious. Cauliflower is filled with phytonutrients that fight disease and fiber that really helps to keep you full longer. I end up feeling good about eating it, and there is no guilt over eating a lot of it.

Here’s what you will need to serve 2-3 as a side dish…

Recipe

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried

2 Tbsp olive oil

Sea Salt (to taste)

Pepper (to taste)

Vinaigrette

1/2 lemon, zested

1 Tbsp lemon juice

2 Tbsp cilantro, finely chopped

3 Tbsp olive oil

1 small clove garlic, grated

1/8 tsp (scant) of ground cumin

Method

Preheat the oven to 400 degrees.

Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.

Roast in the oven for 30 – 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave 1/2 the florets large so they don’t get overcooked. Half way through the cooking time take the baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.

While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic, cumin and 3 Tbsp of olive oil. Whisk well until completely mixed.

Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don’t soak the vegetables, just give them a nice coating.

Roasted Cauliflower

Author: Feasts And Fotos

Ingredients

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried
2 Tbsp olive oil
Sea Salt (to taste)
Pepper (to taste)
Vinaigrette
½ lemon, zested
1 Tbsp lemon juice
2 Tbsp cilantro, finely chopped
3 Tbsp olive oil
1 small clove garlic, grated

Method

Preheat the oven to 400 degrees.
Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.
Roast in the oven for 30 - 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave ½ the florets large so they don't get overcooked. Half way through the cooking time take baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.
While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic and 3 Tbsp of olive oil. Whisk well until completely mixed.
Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don't soak the vegetables, just give them a nice coating.

Spaghetti with Roasted Tomatoes

August 24, 2011 by Susan

My relationship with pasta during this pregnancy has taken on a whole new dimension. I can’t seem to live without it. Pasta is on my mind. Very often.

The more I eat pasta the more I realize that it really is the perfect food. First and foremost, it is usually very easy to prepare. And when you are starving (20 times a day) and exhausted (all day long) you want the pasta and you want it quick. Also, it is satisfying, comforting and filling. Love.

This little gem is my new favorite pasta that I would be thrilled to eat practically every single day. It is light and so delicious – perfect for a summer evening.

Here’s what you will need to serve 2-3 hungry (pregnant) people…

Recipe

1 pound spaghetti

pasta water (do not drain the pasta)

3 packages of cherry tomatoes (approximately 25-30 tomatoes)

1/3 cup italian bread crumbs

4-5 garlic cloves, 1/2 minced, 1/2 sliced

1 tsp red pepper flakes (more if you like a little kick)

1/2 cup dry white wine

1 tbsp butter (optional)

4 tbsp olive oil

basil leaves (1/2 a bunch)

parmigiano reggiano cheese

salt & pepper

Method

Preheat the oven to 325 degrees.

Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.

In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.

When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.

When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Recipe inspired by Lidia Bastianich

Spaghetti with Roasted Tomatoes

Author: Feasts And Fotos

Ingredients

1 pound spaghetti
pasta water (do not drain the pasta)
3 packages of cherry tomatoes (approximately 25-30 tomatoes)
⅓ cup italian bread crumbs
4-5 garlic cloves, ½ minced, ½ sliced
1 tsp red pepper flakes (more if you like a little kick)
½ cup dry white wine
1 tbsp butter (optional)
4 tbsp olive oil
basil leaves (1/2 a bunch)
parmigiano reggiano cheese
salt & pepper

Method

Preheat the oven to 325 degrees.
Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.
In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.
When tomatoes are ¾ done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.
When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Roasted Pepper And Goat Cheese Sandwich

October 9, 2008 by Susan

This is one of my go-to sandwiches on the weekends. After the gym I’m usually ravenous and want to eat something immediately and this sandwich is so quick to make, provided you already have the roasted peppers on hand. I highly recommend roasting the red peppers yourself instead of using the jar kind. It’s so easy, basically all you do is pop them in the oven. The only tedious part is after they are cooked when you have to peel the skins off and get the seeds out. In my opinion, the payoff is worth it. If you roast 4 or 5 peppers at a time, you will have a nice supply in the fridge for up to a week. Well, that’s if you live alone, like I do. Although this sandwich is easy to make it feels sorta…gourmet. And after sweating it up at the gym this simple, gourmet sandwich is a treat I can feel good about eating. This recipe is adapted from Ina Garten.

Here’s what you will need to make 2 sandwiches…

Recipe

4-5 large red bell peppers

2 tablespoons olive oil

1 teaspoon balsamic vinegar

2-3 cloves garlic, smashed

1 tablespoon capers

1 teaspoon chopped parsley

1 teaspoon chopped basil

5-6 large basil leaves, whole

goat cheese

good bread

red onion, sliced paper thin (optional)

Method

The Peppers:

Preheat oven to 475 degrees. Place the whole peppers on a sheet pan and place in the oven for 40-50 minutes, until the skins are wrinkled and charred. Turn once or twice during cooking. Remove from oven and immediately cover tightly with aluminum foil and set aside for at least 30 minutes. You don’t want to burn your little fingers. Once they are cool enough to handle peel all the skins off each pepper and remove the seeds and stem. Rip the flesh of the peppers into thick strips and put them in a bowl with their juices.

To the bowl add the olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste. Voila, the peppers are done! I like to let this mixture blend for a few hours or even a day before preparing the sandwich, so the smashed garlic has a chance to flavor the peppers and oil. I prefer to add the whole garlic cloves smashed instead of chopping the garlic, eliminating the risk of eating a raw piece of garlic in the sandwich. It could be potent sometimes. These peppers will stay in the fridge covered for up to one week (if they last that long).

The Sandwich:

For one sandwich: Toast bread. Spread each half with goat cheese. If you love goat cheese (as I do) spread liberally. On top of the goat cheese on one half of the bread lay as many basil leaves in a single layer as will fit on your bread slice. On top of the basil leaves lay the red pepper slices. If you decide to include the red onion in this sandwich now is the time to place those slices on top of the peppers. I don’t always add the red onion as I find they have a tendency to linger long after the sandwich is gone. However, if you are careful to slice them super thin, it’s not so bad. If you love red onion, then feel free to slice to your desired thickness and glob them on. Cover with the other slice of bread and enjoy!

Roasted Pepper And Goat Cheese Sandwich

Author: Feasts And Fotos

Ingredients

4-5 large red bell peppers
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2-3 cloves garlic, smashed
1 tablespoon capers
1 teaspoon chopped parsley
1 teaspoon chopped basil
5-6 large basil leaves, whole
goat cheese
good bread
red onion, sliced paper thin (optional)

Method

The Peppers:
Preheat oven to 475 degrees. Place the whole peppers on a sheet pan and place in the oven for 40-50 minutes, until the skins are wrinkled and charred. Turn once or twice during cooking. Remove from oven and immediately cover tightly with aluminum foil and set aside for at least 30 minutes. You don't want to burn your little fingers. Once they are cool enough to handle peel all the skins off each pepper and remove the seeds and stem. Rip the flesh of the peppers into thick strips and put them in a bowl with their juices.
To the bowl add the olive oil, balsamic, smashed garlic, capers, chopped parsley, chopped basil and some salt & pepper to taste. Voila, the peppers are done! I like to let this mixture blend for a few hours or even a day before preparing the sandwich, so the smashed garlic has a chance to flavor the peppers and oil. I prefer to add the whole garlic cloves smashed instead of chopping the garlic, eliminating the risk of eating a raw piece of garlic in the sandwich.
The Sandwich:
For one sandwich: Toast bread. Spread each half with goat cheese. If you love goat cheese (as I do) spread liberally. On top of the goat cheese on one half of the bread lay as many basil leaves in a single layer as will fit on your bread slice. On top of the basil leaves lay the red pepper slices. If you decide to include the red onion in this sandwich now is the time to place those slices on top of the peppers. I don't always add the red onion as I find they have a tendency to linger long after the sandwich is gone. However, if you are careful to slice them super thin, it's not so bad. If you love red onion, then feel free to slice to your desired thickness and glob them on. Cover with the other slice of bread and enjoy!