ROASTED FALL VEGETABLE SOUP

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ROASTED FALL VEGETABLE SOUP image

Categories     Soup/Stew

Yield 4 cups

Number Of Ingredients 4

6 cups (about 1/2 recipe) Roasted Fall Vegetables
1 to 2 tablespoons freshly squeezed lemon juice, (from 1/2 lemon)
Coarse salt and ground pepper
Bread or crackers, for serving (optional)

Steps:

  • 1. Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula. 2. Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

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