Roasted Vegetable Soup

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READY IN: 4hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat an oven to 425 degrees F. Toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a large rimmed sheet pan. Spread out into an even layer and roast for 30 minutes, or until the vegetables are tender and lightly browned at the edges.
  • Scrape the vegetables into a 5- to 6-quart slow cooker. Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into the cooker. Add the remaining 5 cups broth, the diced tomatoes and their liquid, salt, pepper, rosemary, and thyme, cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until the flavors are blended.
  • Stir in the couscous and parsley and cook for 5 minutes more.
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