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Mixed Vegetable Soup spanish style Recipe


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     Mixed Vegetable Soup spanish style

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4-6
Preptime   1 hour

1 lrg onion roughly shopped
1 head garlic seperated into cloves and peeled
1 med eggplant peeled and roughly chopped
2 med zucchini or summer squash peeled roughly chopped
1 potato peeled roughly chopped
2 large tomatoes cored and roughly chopped, juices reserved
1/2 cup extra virgin olive oil
salt n pepper
1 tspn cumin
6 cups veggie stock
1/2 cup parsley leaves

preheat the oven to 450. in a roasting pan or casserole dish combine the onion, garlic, eggplant, zucchini, potato, tomatoes, all but a tblspn of olive oil, large pinch of salt, some pepper and the cumin. toss all the veggies till coated with oil and roast, stir occasionally about 45 min till golden brown.
remove pan from oven add stock and reserved tomato juice. cook stirring occasionally until the veggies are soft, another 15 min or so.
at this point you have two options cool slightly and puree about half the soup then reheat, add parsley and remaining olive oil and serve or do not puree and add olive oil and parsley.

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