Roasted Vegetable Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 lbs russet potatoes, about 4 large
• 1 lb turnip, about 2 small
• 1 large red onion
• 3 garlic cloves, minced
• 1 lb eggplant, about 1 medium sized
• 1/4 lb zucchini, about 1 medium
• 1 lb parsnip, about 2 small
• 1 lb carrot, about 3 large
• 1 large red pepper
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dry basil
• 1 teaspoon dried thyme
• 1 teaspoon dry oregano
• 6 cups chicken broth or 6 cups beef broth or 6 cups vegetable broth

Recipe

• 1 wash all veggies. peel the potatoes, turnips, carrots , onion and parsnips. i don't peel the eggplant or zucchini. cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. place on a foil lined baking sheets. i use two one for the firm fleshed veggies and one for the softer veggies.
• 2 roast at 400 for about 15-25 minutes. removing the vegetables that are cooking faster before they become soft.remember these still need to cook as the soup. this is just to give some carmelization to the veggies.
• 3 i also use separate bowls when removing from the oven.
• 4 eggplant, zucchini and red pepper in one bowl all other veggies in another one. if the eggplant is seedy i remove most of them now.
• 5 once all veggies are toasted. combine remaining ingredients and veggiesin a large soup pot except the eggplant, zucchini and red pepper.
• 6 simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.