Middle Eastern
Source:Bunch of websites
Prep Time:60+ Minutes
Servings:6

Time to roast veggies: 50 mins to an hour
Time to put soup together/sauteeing/cooking -20-30 min
Time to slow-cook soup in oven – 2-3 hours.

This soup takes a long time to make but trust me, its rewarding as hell. I served it to a bunch of bengalis who rarely like anything other than mach-bhat and they loved it. The peppers add sweetness and the slow-cooking brings everything out. The only time you actually have to be cooking is 30 mins or so, the rest of the time you can do other things.


Ingredients:

1 pepper (red) sliced
1 onion (red) cubed (large)
1 onion (red) chopped
2 celery stalk chopped
1 pepper (green)
2 portabella mushroom chopped
1 zucchini chopped
1 yellow squash chopped
4 tablespoon olive oil (extra virgin)
4 clove garlic chopped finely
1 teaspoon Italian seasoning
1 sliced
2 can vegetable stock

Directions:
1. Except the chopped red onion and the chopped celery, combine all other vegetables in an oven-proof dish – preferable a cookie tray where all of them can get even space on the tray. Coat the vegetables with 2 tablespoons of olive oil and 4 cloves of chopped garlic, italian seasoning and salt.

2. Pre-heat oven to 400 degrees C. Roast the veggies for about 50 minutes or until the veggies are wrinkled.

3. In a stockpot (or oven-proof saucepan), pour remaining olive oil and saute onions (chopped) and celery. When onions and celery are translucent, add the roasted vegetables.

4. Add vegetable stock and bring to a boil. Lower heat and let simmer for 15 minutes until all the vegetables have merged together in the soup.

5. Return the stockpot or the saucepan containing the soup to the oven, this time at 250 degrees celsius. Leave the soup in the oven for about a couple of hours till you see the oil from the vegetables floating on top and the color of the soup has turned to a lovely brown/reddish brown tinge.

6. Serve with italian bread.

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