Roasted Vegetable Soup
| Yield: | 1 Servings |
| Categories: | Vegetables, Soups |
| Stock: | ||
| 4 | Carrots; washed | |
| 3 | Ribs celery; cut in half | |
| 2 | Tomatoes; quartered | |
| 2 | Turnips, cleaned,; trimmed & quartered | |
| 2 | lg | Onions; peeled & quartered |
| 1 | Leek; trimmed & quartered | |
| 3 | Garlic cloves; peeled | |
| 2 | ts | Dried thyme |
| 1/4 | c | Olive oil |
| 1 | Bay leaf | |
| 8 | c | Water |
| SOUP | ||
| 2 | tb | Olive oil |
| 1 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 1 | c | Carrots; peeled and chopped |
| 1 | Idaho potato peeled and diced | |
| 1 | c | Zucchini; chopped |
| 1 | c | Chopped canned tomatoes |
| 6 | c | Roasted vegetable stock; (see above recipe) |
| 1/2 | c | Tiny pasta (alphabet, etc.) |
| 1 | c | Frozen peas |
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