Roasted Root Vegetable Soup
Prep
Cook
Total
Author Heather Earl
You can use any kind of Veg you have in the fridge for this soup. Just toss them onto a roasting pan, roast, add broth and whiz in the Vitamix
Ingredients
- Any combination of Veg to cover two large baking trays
- Eggplant, Sweet Potatoes, Carrots, Red Peppers, Parsnips, Beets, Squashes, Onions, Leeks
- Olive Oil
- 6-8 cups Veggie Broth
- Salt and Pepper
- Pumpkin Seeds
Instructions
- Lightly Glaze two baking sheets with Olive Oil
- Peel and dice the Veg to roughly the same size chunks
- Sprinkle with Sea Salt and a few grinds of Pepper
- Roast at 425f or 210c for 30-40 minutes, turning as needed
- When Veg are soft on the inside and golden on the outside, remove and plop into the Vitamix
- Fill with enough Broth to just cover
- Whirl in batches, adding Broth to make the consistency you like in a soup
- Toast the Pumpkin Seed over low flame in a dry skillet until browned and popping
- Top Soup with a grind of Pepper and Seeds
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/977/