Roasted Veg Soup

Debra Trean

By
@IdahoLady

This is the perfect meal for fall or winter.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

family

Prep:

1 Hr

Cook:

45 Min

Ingredients

1 lb
carrots peeled
1 lb
parsnips
1 lb
sweet potatoes
1
butternut squash peeled and seeded
3 T
olive oil
1 tsp
black pepper
2 T
parsley chopped

Directions Step-By-Step

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

About this Recipe

Course/Dish: Soups, Vegetable Soup
Dietary Needs: Vegetarian
Hashtags: #food, #whole, #veg