Roasted veggie soup
This is my go-to dish when my coworkers are sick. I use lots of garlic, oregano, and fresh root vegtables...whatever looks good at the store or farmers market. Emulsion blender is used in this recipe. Sometimes i add a dash of wine or cayenne and even garnish with roasted corn. Both sour cream and salsa can be served with soup.
Roasted veggie soup
This is my go-to dish when my coworkers are sick. I use lots of garlic, oregano, and fresh root vegtables...whatever looks good at the store or farmers market. Emulsion blender is used in this recipe. Sometimes i add a dash of wine or cayenne and even garnish with roasted corn. Both sour cream and salsa can be served with soup.
Open in Cookpad AppSteps
- 1
Chop garlic and remove leaves from oregano sprigs, set aside.
- 2
Heat oven to 425°.
- 3
Wash and place veggies on baking sheet or oven rack.
- 4
Roasted veggies for 20 minutes, additonal time as needed.
- 5
Add broth, herbs, rough chop roasted veggies to stock pot. Season to taste with salt and peper. Simmer for 20 minutes.
- 6
Remove pot from heat and use emulsion blender until mixed well.
- 7
Season to taste then simmer covered for additional 10 minutes.
- 8
To freeze and reheat later : wait until soup is completely cooled then fill quart plastic bags and feeeze flat on baking sheet for 2 hours.
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