Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Cook time: P2H
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: carrots; celery stalks; tomatoes; turnip; onions; leeks; garlic cloves; thyme; olive oil; bay leaves; water; olive oil; onions; celery; carrots; potatoes; zucchini; tomatoes; vegetable stock; pasta; green peas

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

Stock

EACH CARROTS
washed

EACH CELERY STALKS
halved

EACH TOMATOES
quartered

EACH TURNIP
cleaned, trimmed *

LARGE ONIONS
peeled, quartered

EACH LEEKS
trimmed, quartered *

EACH GARLIC CLOVES

TEASPOONS THYME
dried *

CUP OLIVE OIL

EACH BAY LEAVES *

CUPS WATER

Soup

TABLESPOONS OLIVE OIL

CUP ONIONS
chopped

CUP CELERY
chopped

CUP CARROTS
peeled, chopped

EACH POTATOES
peeled, chopped

CUP ZUCCHINI
chopped

CUP TOMATOES
chopped

CUPS VEGETABLE STOCK

CUP PASTA *

CUP GREEN PEAS
frozen

Directions

Preheat oven to 400℉ (200℃).

Spread all the vegetables out on a baking sheet.

Sprinkle with the thyme and drizzle with oil.

Roast for 1 hour or until well browned.

Transfer vegetables to a large pot, cover with water and add bay leaf.

Bring to a simmer and cook for 45 minutes.

Cool and strain.

Heat oil in large heavy pot.

Add onion and celery and cook until tender.

Stir in carrots and potatoes and toss to coat.

Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 to 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.