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Vegetable: Dr. Weil's Roasted Vegetable Soup

Source of Recipe

Eating Well for Optimum Health, Dr. Weil


List of Ingredients

3 large carrots, peeled, coarse chopped
3 stalks celery, trimmed, roughly cut
1 large onion, roughly cut
1 tablespoon extra virgin olive oil
8 cloves garlic, coarsely chopped
4 cups water
1/4 cup dried mushroom pieces (porcini)
1/4 teaspoon dried thyme
salt, black and red pepper to taste


Recipe

Preheat oven to 500ºF. Place the carrots, celery and onion in a small 8" square nonstick pan with the olive oil. Toss to coat the veggies. Bake for 10 minutes. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the veggies are browned. Remove pan from the oven, add 1 cup of water, and stir to loosen any veggies that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Season to taste with salt and black or red pepper, and serve. Can use as a base for other soups, stews or pasta dishes. Serves 4.