Appetizers / Soups / Salads

Roasted Vegetable Soup II is for Soup.

Roasted Vegetable Soup II takes 30 minutes to prepare.

Roasted Vegetable Soup II takes 50 minutes to cook.

Roasted Vegetable Soup II makes 10 servings.

The ingredients for Roasted Vegetable Soup II are:

1 medium Eggplant, peeled and cubed
1 sweet bell pepper, seeded and chunk 6-8 pieces
2 carrots, peeled cut in thirds
2 parsnips, peeled and cut in thirds
1 onion, peeled and quartered
3 tablespoons Olive Oil to coat veg
3 tablespoons Salt
1 tablespoon black pepper
6 cups Chicken Stock
2 tablespoons tomato paste (optional- adds depth of flavor)

Here is how you make Roasted Vegetable Soup II:

Preheat oven 425Prepare vegetables, place on 2 aluminum lined baking sheets. Add Olive Oil, Salt, and Pepper. roast veggies for 50 minutesplace in blender/food processor and puree, 3-4 batchestaste and adjust seasoning to your likingLet cool divide into containers if you like. Leave in fridge for 12 hours and then can place in freezer if you like. This soup is better the next day as most. If you want to add a dollop of plain Greek yogurt and sprinkle cumin for an A+ visual. Serving Size:?makes 10 1-cup servings

The nutritional information for Roasted Vegetable Soup II is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 100.2

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 2,194.7 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.6 g
• Protein: 2.8 g