Roasted Vegetable Soup

Step 1

Heat oven to 400 degrees.

Step 2

Wash all vegetables.

Step 3

Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.

Step 4

On a foil lined baking sheet - toss all vegetables with olive oil and salt & pepper. This means everything except the parsley will be on the baking sheet.

Step 5

Roast about an hour - or until all veggies are softened. Remove from oven and let cool.

Step 6

Transfer 1/2 of the vegetables to a soup pot and add about 2 cups of broth to the vegetables.

Step 7

Using a hand mixer on slow speed, blend the vegetables for about 1 minute.

Step 8

Add the rest of the broth and vegetables and simmer on low heat to warm through.

Step 9

Serve immediately with a bowl of chopped parsley on the side.