Reboot - Soup - Harvest Roasted Vegetable

By BlueSchmoo

Ingredients

• ROASTED VEGGIES:
• 6 Portobella Mushroom Caps or 1 package Baby Bella Mushrooms
• 1 Eggplant
• 1 medium Sweet Potato
• 1 Onion
• 8-10 leaves Kale (Australia: Tuscan Cabbage)
• 3 cloves Garlic
• 1 pinch Paprika
• 1/8 teaspoon Fresh Ground Black Pepper
• 1/8 teaspoon Mustard Seed
• 1/4 teaspoon ground Cumin
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• SOUP
• 4 cups leftover Roasted Veggies
• 32 oz Low sodium Vegetable Broth (or homemade)
• 1 large Green Apple – chopped (peel, optional)
• 2 cloves Garlic – 1 minced, 1 chopped
• 2-4 ounce Water
• 1/4 cup Olive Oil
• 2 Tbsp Olive Oil
• Sea Salt and fresh ground Pepper to taste
• dried Basil to taste (1/2 teaspoon)
• dried Thyme to taste (1/2 teaspoon)

Details

Adapted from rebootwithjoe.com

Preparation

Step 1

ROASTED VEGGIES:
Preheat oven to 425 degrees. Wash all ingredients well (except onion).
Cut into medium sized wedges. Place on parchment paper. Spray with Olive oil, add seasonings. Roast in oven at 425 degrees for 30-40 minutes.
Add kale last 5 minutes of roast. Place into bowl, squeeze garlic onto other veggies.
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SOUP:
Add roasted veggies, 1/2 cup broth, water, to blender and puree until thick and smooth.
Add more water as needed to desired texture.
In the meantime, place 2 tbsp olive oil in pot and heat on low-medium.
Add chopped garlic, stir, then add puree veggies.
Add remainder of broth and apples, increase heat to medium.
Simmer until apples are a little tender, about 5 minutes.
Ladle apples with some soup out of pot and add to blender – puree with minced garlic.
Return apple-soup puree and stir.
Cover and simmer on low until heated through, approximately 8-10 minutes.