Recipe courtesy of Gavin McMillian
Total:
1 hr 10 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Base:
Spicy vinaigrette:
Suggested medley of roasted vegetables for soup:

Directions

Preheat oven to 350 degrees F.

In a roasting pan place all the ingredients in the oil and bake for 25 minutes.

Remove from oven, transfer into a large pot, and add 1 gallon of cool water. Bring to a simmer. Once at a simmer, add the cilantro, basil, and jalapenos and simmer for 20 minutes. Remove from heat and strain. Stir in the sambal, soy sauce, sesame oil and salt, to taste.

For the spicy vinaigrette:

Whisk together all ingredients.

Toss desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl. Garnish with a fresh piece of lime.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Cauliflower Soup

Recipe courtesy of Robert Irvine

Lentil Soup

Recipe courtesy of Alton Brown

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking