the book Cooking
Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss by Kathleen
to 6 servings
delicious in colder months when you're craving the kind of comfort food you shouldn't
overindulge in. This hearty soup is great the night you make it and even better
the next day.
pounds potatoes, washed and cut into 1-inch pieces
- 1 large sweet onion, cut
into 1-inch pieces
- 1/2 pound carrots, peeled and cut into 1-inch pieces
pound parsnips, peeled and cut into 1-inch pieces
- 6 cloves garlic, unpeeled
- 1 tablespoon olive oil
- Coarse-grained salt and cracked black pepper
cups [homemade] vegetable stock or chicken stock or canned broth
- 1 tablespoon
- 1 sprig rosemary or thyme
the oven to 400° F.
all the vegetables and the garlic into a plastic bag (one of the bags you brought
them home in).
- Pour 1-tablespoon oil into bag with veggies and shake until well
- Spread vegetables onto a rimmed baking sheet, season with salt and pepper,
and roast, turning once or twice, until nicely browned, about 45 minutes.
vegetables except the garlic into large soup pot.
- Peel the garlic and place it
back on the baking sheet.
- Set the baking sheet on the largest burner you have
over medium-high heat and pour 1/2 cup vegetable or chicken stock and the balsamic
vinegar over the pan.
- Deglaze by stirring and scraping the bottom and sides of
the baking pan.
- Magically, all the tasty nibbly bits will come loose and the garlic
will disintegrate into pan juices.
- Pour this viscous sauce directly into soup
pot with vegetables.
remaining 5-1/2 cups stock to soup pot with rosemary or thyme.
to a simmer, taste, and adjust seasonings.
- Cover and cook slowly until flavors
are blended, about 20 minutes.
- Add water as necessary to thin soup.
herb sprigs and serve immediately.
Chef: Peel and chop vegetables the night before while you're watching TV or
listening to the radio. Store them in a plastic bag with oil and pepper. Hold
the salt or vegetables will throw their water and steam instead of roasting to
golden brown. Salt vegetables just before you put them in the oven.
recipe says to cut all vegetables into 1-inch pieces. Unless you've studied culinary
arts abroad, this is practically impossible. The point is to keep the vegetables
uniform in size so they'll cook evenly.