CREAMED ORGANIC ROASTED VEGGIE SOUP

This time of year I like to make soups. Last weekend I used:

red and white striped beets (4 med.) (from  Chuckanut Rd. farmstand)

4 large leeks (from same place as above)

assorted peppers (jalapeno, anaheim, red, orange) from Alison Hitchcock's garden

red peppers (3 from Costco)

yellow onions (3 med. from my gardnen)

1 oversized zuchini ( from Bow Hill roadside house that sells apples but threw in the zuch.)

6 large peeled cloves of garlic

5 carrots (Coop)

 

I cut the veggies into chunks and brush with light coating of olive oil then put the whole cookie sheet onto BBQ for 60-80 minutes (until all veggies are soft).  When cool enough to handle I peel off the skins from the peppers and beets.  I add the pieces to 2 quarts of broth. I used vegetable but any will do. Organic homemade is best but Pacific makes a good broth. Simmer for 45 minutes to meld flavours. I cooled it overnight in the fridge to make it easier to handle then I run it through the Vita Mix (blender) to make a Creamed Soup.  It is SOOO good. I took it

in canning jars for lunch everyday this past week and sad to say it is ALL gone.  You can use most ANY veggies to do this with. 

Enjoy.  The process is fun and rewarding!

Carole Scanes in Sedro-Woolley

 

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