Roasted vegetable soup from Vegetarian Times Magazine, March 2013 (page 59)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar.

  • ricki on April 04, 2018

    Lots of zesty flavor. After reading comments on the VT website, I cut back the sherry vinegar to 1 Tbsp and wouldn't want more. Instead of fresh tomatoes, used 2 cans of diced fire-roasted tomatoes (no salt). Also 1 Tbsp olive oil, 1 cup lightly salted vegetable broth and added 1 - 2 cups water -- still thick and chunky. He enjoyed it. The garlic came through, but was less strong than I anticipated.

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