Roasted Veg Soup

Idaho Lady


This is the perfect meal for fall or winter.


★★★★☆ 2 votes

1 Hr
45 Min


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

How to Make Roasted Veg Soup


  • 1Cut 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
  • 2I add anything veg wise I have usually peppers, and potates and garlic and spices

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About Roasted Veg Soup

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

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