Recipe
Brazilian roasted vegetables Soup
Posted by : unknown
Preparation time : 15 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 2 eggplants peeled, and cut into dices
- 1 onion diced
- 2 zucchini cut into dices
- 3 tomatoes cut into dices
- 1 head garlic separated into cloves
- 1/2 lb mushrooms quartered
- 1/2 cup olive oil
- 6 cup chicken broth or water
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tbl chopped basil
- 2 tbl chopped oregano
- 2 tbl chopped parsley (optional)
- 1 boiled egg sliced (optional)
- fried bread (optional)
Preparation
- Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil. Lay vegetables on oven tray
- Roast at 175 C (350 F) degrees until browned, stirring occasionally for even browning, about 1 hour. Be careful not to scorch.
- Remove from oven and cool. Puree roasted vegetables in blender and transfer to saucepan.
- Add broth . Simmer over medium heat until slightly reduced, about 20 minutes. (For thicker soup, use less liquid.)
- Season to taste with salt and pepper. Add basil and oregano.
- Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley, boiled egg and fried bread if desired.
