hearty roasted vegetable and herb soup the kids wi
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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prep time
15 Min
cook time
40 Min
method
Stove Top
yield
8-10 servings
Ingredients
- 2 liters leeks (cleaned tops removed) white parts chopped large
- 8 - tomatoes, quartered
- 1 medium red onion, chopped (large pieces)
- 4 - whole carrots, chopped (about 1" pieces)
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 - 32 oz cans vegetable broth
- 1 tablespoon dried basil
- 1 teaspoon ground sage
- - salt and pepper to taste
How To Make hearty roasted vegetable and herb soup the kids wi
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Step 11.Preheat oven to 400 degrees.
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Step 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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Step 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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Step 44.Add salt and pepper to taste and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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