Roasted Vegetable Soup

Recipe by wicked cook 46
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
  • Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
  • I also use separate bowls when removing from the oven.
  • Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
  • Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
  • Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.
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