Mediterranean-Inspired Roasted Vegetable Soup
| Serves | 8 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Soup |
| Cuisine Type | Mediterranean |
Chef Arkan Bajalani
J. Graham’s Café at the Brown Hotel
Louisville, Ky.
Vegans and vegetarians will appreciate this soup from Chef Arkan Bajalani at Louisville’s famous Brown Hotel. It’s chock-full of eggplant, zucchini, mushrooms, chickpeas and squash in a fragrant tomato-vegetable broth. The chef, who was born in Iraq, serves the soup with grilled naan bread.
Ingredients
1 cup diced ripe roma tomatoes
1 cup diced zucchini
1 cup diced butternut squash
1 cup diced mushrooms
1 cup diced eggplant
½ cup chick peas
½ tsp. salt
½ tsp. ground black pepper
2tbsp. olive oil
1 tbsp. minced garlic
½ cup diced yellow onion
16 cups vegetable stock
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. ground white pepper
¼ cup finely chopped parsley
Naan bread
Steps
- Preheat oven to 325 F. In mixing bowl, combine tomatoes, zucchini, squash, mushrooms, eggplant and chick peas; season with salt and pepper. Transfer vegetables to sheet tray; roast in one layer for 8 to 10 minutes.
- In stock pot, heat olive oil over medium heat. Add onions and garlic; cook until translucent. Use a spatula to scrape sides and bottom of pot to avoid scorching.
- Add vegetable stock, roasted vegetables and seasonings. Bring to simmer over medium heat; reduce heat to low and simmer 15 to 20 minutes.
- To serve, ladle into bowls and top finely chopped parsley; serve freshly grilled naan bread on the side.
Photo courtesy of The Brown Hotel