roasted veg soup

How To Make roasted veg soup

• 1

  Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 sheet pans.Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. I use organic veg broth but you can use any broth and stir the roasted veggies into it and you have a great meal. The more veggies you add to this the better it taste! Sprinkle with parsley, season to taste, and serve hot I usually serve mine with french bread. Yield: 8 servings
• 2

  I add anything veg wise I have usually peppers, and potates and garlic and spices
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