Roasted Vegetable Soup with Garlic(Vegan)
1 lg Eggplant, halved lengthwise 2 lg Yellow onions -- quartered 1 x Olive oil 1 lg Sweet red pepper -- cored, see -- quartered 3 Plum tomatoes -- halved 3 Cl Garlic 1/2 ts Dried t...
Ingredients
- 1large eggplant, halved lengthwise
- 2large yellow onions -- quartered
- 1olive oil
- 1large sweet red pepper -- cored, see
- 3cl garlic
- 1/2tsp dried thyme -- crumbled
- 1/2tsp dried basil -- crumbled
- 1/4tsp salt or to taste
Directions
- 1
1 lg Eggplant, halved lengthwise 2 lg Yellow onions -- quartered 1 x Olive oil 1 lg Sweet red pepper -- cored, see -- quartered 3 Plum tomat
- 2
Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil, and bake for 20 minutes
- 3
Add the red pepper, tomatoes and garlic to the pan
- 4
brush the cut sides with the remaining 1 1/2 teaspoons of oil
- 5
Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender
- 6
Set aside the red pepper and 1 eggplant half
- 7
Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan
- 8
Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes