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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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slow roasting rustic veggies gives real kick to this simple soup Ingredients:
1 sweet potato |
1 cup red potato |
1 onion |
1 cup carrot |
1/2 cup red bell pepper |
1 tbls olive oil |
1 tbls balsamic vinegar |
1/2 cup red wine |
1 cup chicken broth |
Directions:
1. spray a casserole dish/ preheat oven to 400
2. peel carrots, sweet and salad potatoes, then cube
3. peel onion, quarter and separate
4. rough chop bell pepper
5. toss all veggies into dish
6. drizzle olive oil and balsamic toss
7. salt and pepper
8. bake for approx 20 minutes
9. drizzle red wine over veggies and bake approx another 25 minutes (till all veggies are fork tender)
10. transfer to a pot add chicken broth and bring to boil
11. adjust recipe for more broth if too dry looking
12. remove from heat and using an imersion blender, or transfer to stand blender, blend to desired smoothness
13. adjust seasonings to taste...enjoy
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