Earthy Vegetable Noodle Soup (Curtis Aikens2) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
3/4 cup water |
2 carrots, peeled and sliced |
2 stalks celery, sliced |
2 parsnips, peeled and diced |
1 rutabaga, peeled and diced |
1 turnip, peeled and diced |
1 zucchini, sliced |
bunch of broccoli, stems removed, cut into large florets |
3 large cauliflower florets, cut into quarters |
1 cup vegetable stock |
3 tablespoons (1 1/2 oz.) unsalted butter |
6 oz. cooked pasta of your choice |
grated parmesan cheese to taste |
(recipe courtesy of tv food network) |
1/2 butternut squash, skin on, cut into 1 inch wedges |
4 small carrots, scrubbed and dried |
4 small parsnips, scrubbed and dried |
1 turnip, cut in half and then into 3/4 inch slices |
2 red onions, quartered through the root |
1 large garlic clove, minced |
3 tablespoons olive oil |
1 tablespoon thyme and rosemary, chopped |
2 tablespoons balsamic vinegar |
2 tablespoons brown sugar |
salt and freshly ground black pepper |
Directions:
1. Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.
2. MARINADE:
3. In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
4. Yield: 4 servings
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