Sunday, September 25, 2011
Roast Vegetable Soup and an Omelet
Roasted Vegetable Soup:
5-6 tomatoes, sliced in half
2-3 large carrots, peeled and cut into 1-2 inch chunks
1-2 bell peppers (or 4 smaller sweet peppers), seeded and halved
5 cloves garlic, unpeeled
olive oil, salt and pepper
3 stalks celery, sliced
1 medium onion, chopped
4 cloves garlic, pressed
4 cups of chicken or vegetable stock, or water with a bouillon cube
Preheat oven to 400F. Place parchment paper on a rimmed baking sheet. Put the tomatoes, carrots, peppers, and 5 cloves of garlic on the baking sheet. Roast, stirring once or twice, 45 mins to an hour. Let cool.
Meanwhile, saute celery, onion, and additional garlic in oil until soft. Add the roasted vegetables and stock. Cook for 30 mins to an hour. Cool enough to puree in the blender.
Here's how I actually make it: in the evening after dinner, I roast the veggies, then put them in the fridge.
In the morning before work, I saute the veggies and add the roasted veggies and cook for 1/2 hour to an hour.
When I get home from work, I puree the cold soup, then I reheat.
This was really good this time - but it was better last time when I used chicken stock. This time I used vegetable bouillon, and I don't think I added enough. Plus last batch had an anaheim pepper, so it had a bit more kick.
Anatomy of an omelet:
2 eggs and a pinch of milk, salt and pepper: $0.70
Cook in a pan coated with fat of choice (cooking spray for me).
Sprinkle with sharp cheese: (0.62), chicken (0.30), and tapatio(0.05)
Serve with salsa (0.25) and sour cream (0.10)
Total: $2.02, serves one
This breakfast at 7 am kept me full until 2 pm, when I ate lunch (big salad) because I felt I should (was headed to a wedding, and didn't know the food situation).