Spicy Tuesday – We Need SOUP, You? Roasted Veggie Soup – Basil
Here in Georgia, November is cold, wet and chilly! We’re ready for hearty, warm, filling veggies – like the ones in this easy recipe. Soup is always welcomed in our cooking classes AND at home. Especially one like this that is so power-packed with veggies, we are serious when we say, “Its great for breakfast, lunch or dinner!”
Along with a cornucopia of yummy veggies, Basil is one of a trio of herbs that you can use to finish this soup. Basil adds not only flavor and beautiful bright green color to this soup but also a pop of nutrition. One of the primary medicinal uses for basil is for its anti-inflammatory properties. This effect stems from eugenol, a volatile oil in basil that blocks enzymes in the body that cause swelling, making basil an ideal treatment for people with arthritis. Both fresh basil and basil oil have strong antibacterial capabilities. In fact, basil has been shown to stop the growth of many bacteria, even some that had grown resistant to other antibiotics. Enjoy this warm yummy soup while fueling your body with healthy foods and herbs!
Roasted Veggie Soup
2 Cups Chopped Red Onion
6 Cloves Peeled Garlic
4 Yukon Gold Potato, Chopped
1 Cup Chopped Carrots
1 Cup Chopped Parsnips
1 Head Cauliflower, Chopped
3 Red Peppers, Seeded and Chopped
2 TB Extra Virgin Olive Oil
1 TB Herbes de Provence
Sea Salt and Freshly Cracked Black Pepper, to taste
4 Cups Vegetable Broth
1 Can (15 ½ Oz Fire Roasted Tomatoes)
1 Cup Non Fat Greek Yogurt
2 TB Lemon Juice, divided
2 RomaTomatoes, Seeded and Chopped
Fresh Chopped Basil (Oregano or Rosemary are good this soup, too! for Garnish
Preheat oven to 400F. On 2 aluminum foil or parchment lined baking sheets, toss the onion, garlic cloves, potatoes, carrots, parsnips, cauliflower and peppers with the olive oil and herbes de provence. Season with sea salt and pepper, to taste. Roast the vegetables for about an hour or until they are tender.
Pour the broth and fire roasted tomatoes into a stock pot and add the roasted vegetables. Simmer gently for about 15 minutes to warm the soup.
Add 1 TB of lemon juice to the yogurt. In another small bowl, toss the tomatoes with the other TB of lemon juice.
Taste for salt and pepper. Puree the soup with an immersion blender, making it as smooth or chunky as you’d like. Serve, topped with the yogurt mixture, the tomatoes and the chopped herbs.