my roasted veg soup

[Guest guest]

Okay, the soup is done. Quite good too. I added about a 1/4 can of diced

tomatoes to the VM of roasted veg, I forgot i had a whole roasted jalapeno chile

and it was a little hot (you can never tell with those chiles these days) so I

added some sugar to mellow it out, a bit of vinegar (champagne) and a splash of

my good finishing olive oil. Gave it a whir and then added the beans on variable

2 and 3 for a few seconds.

Pretty tasty now.

 Terry Pogue 

My Foodie Photos

http://www.flickr.com/photos/terrypogue/collections/

On Oct 3, 2010, at 12:24 PM, Terry Pogue wrote:

> <g> I have a sheet pan in the oven right now and it's filled with rough

chopped red, yellow, and one orange bell pepper, 2 red onions, 1 eggplant. I

tossed them in olive oil and sprinkled with goodly amount of kosher salt. The

oven is set at 450F. I'll roast for about 30 to 35 minutes until I get some good

caramelization on the veg. I'll let them cook a little bit and toss them in the

vitamix with some good chicken stock. Whiz that up until it's smooth then on

variable low setting I think I'll put in a can of cannellini beans. A little

chopped cilantro (or parsley for any members of CCAC) and it's lunch!

> terry

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>

>  Terry Pogue 

>

> My Foodie Photos

> http://www.flickr.com/photos/terrypogue/collections/

>

> On Oct 3, 2010, at 12:35 AM, wrote:

>

>> Thanks, Niki--it sounds great. I usually prefer to roast my veggies in a foil

pouch before " souping " them and I learned with my first Vita-Mix that raw onions

in Vita-soup were a no-no (VERY overpowering), so it sounds like you hit it

right. I'll be trying this one, along with your recommendation for less water.

>>

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