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Roasted Vegetable Soup
From the book Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss by Kathleen Daelemans 4 to 6 servings Especially 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. Ingredients:
Directions:
Shortcut 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. The 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.
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