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Receta Grilled Vegetable Soup With Fresh Herbs
by Global Cookbook

Grilled Vegetable Soup With Fresh Herbs
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Ingredientes

  • 8 x asparagus, spears
  • 2 lrg carrot, thickly, sliced, lengthwise
  • 1 sm zucchini, thickly, sliced, lengthwise
  • 1 med red onion, thickly, sliced
  • 1 lrg red bell pepper, cut into wide strips
  • 1 lrg green bell pepper, cut into wide strips
  • 1 lrg portobello mushroom
  • 1 x 15 ounce can stewed tomato
  • 1/4 c. minced fresh basil or possibly 1/2 tsp dry basil
  • 2 Tbsp. balsamic vinegar or possibly 2 tbsp lemon, juice
  • 1 1/2 tsp minced fresh oregano or possibly 1/4 tsp dry oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 x bay leaf
  • 8 c. vegetable stock
  • 1/2 c. minced fresh parsley

Direcciones

  1. Place the asparagus, carrots, zucchini, onion, red and green bell peppers and mushroom on a baking sheet. Spray both sides sparingly with cooking spray and grill for 5 min or possibly till vegetables turn golden brown. Chop vegetables into bite-sized cubes.
  2. In a large soup pot, combine the tomatoes and their juice, basil, balsamic vinegar, oregano, black pepper, salt, bay leaf and stock. Bring to a boil and stir in grilled vegetables. Reduce heat and simmer another 8 min.
  3. Remove the bay leaf.
  4. Garnish with parsley and serve.