hearty roasted vegetable and herb soup the kids wi
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The secret to making this hearty soup is all about getting maximum flavor from the veggies, which is easy to achieve by roasting. Take leeks, onions, tomatoes, carrots and garlic, and chop them into large pieces. Then place your veggies on a baking sheet and drizzle with olive oil, tossing until they are coated evenly. Season with a little salt and pepper and pop them in the oven to roast for about 15 minutes. You don’t want them tto soften too much or they will fall apart in your soup. When the veggies are done, add them to vegetable broth in a dutch oven, on medium high heat. Stir in dr
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yield
8 -10 servings
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For hearty roasted vegetable and herb soup the kids wi
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2 lleeks (cleaned tops removed) white parts chopped large
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8tomatoes, quartered
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1 mdred onion, chopped (large pieces)
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4whole carrots, chopped (about 1" pieces)
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2 clovegarlic, chopped
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2 Tbspolive oil
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232 oz cans vegetable broth
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1 Tbspdried basil
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1 tspground sage
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salt and pepper to taste
How To Make hearty roasted vegetable and herb soup the kids wi
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11.Preheat oven to 400 degrees.
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22.Spread leeks, tomatoes, pearl onions, carrots and garlic on a lipped cookie sheet and drizzle olive oil over vegetables; toss to coat. Season with salt and pepper. Roast vegetables, uncovered, 15-20 minutes, stirring halfway through. Remove from oven, set aside.
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33.Pour vegetable broth into Dutch oven; heat on medium high. Add roasted vegetables and stir in basil and sage. Bring to a boil then reduce heat; simmer uncovered about 20 minutes.
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44.Add salt and pepper to taste and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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