Hearty Roasted Vegetables Soup
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
I know I know Chavi you’ll never let me forget that you thought of this one and also even tested it for me! Is a public thank you enough? In any case my sis sure is right — this soup is irresistible with incredible flavor due to the roasted veggies and spice combo. A “best-seller” label for this one!
INGREDIENTS
SERVES 10-12
- 4 small zucchini sliced into half circles
- 2 large carrots sliced into circles
- 2 large sweet potatoes sliced into circles and then quarters
- 1 box grape tomatoes
- 12 oz (340 g) baby bella mushrooms halved
- 1 8-oz (225-g) bag pearl onions
- 2 red peppers sliced into strips
- cooking spray
- salt for sprinkling
- 8-10 cups water
- 2 Tbsp pareve chicken soup mix
- ¼ tsp garlic powder
- ¼ tsp oregano
- 1 Tbsp brown sugar
- salt and pepper to taste
PREPARATION
Preheat oven to 400°F (200°C).
Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.
Roast for 45-60 minutes stirring once or twice until edges of vegetables start to brown.
Add contents of 1 baking sheet to a large pot with 8 cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick add 1-2 cups water.
Add remaining roasted vegetables and simmer for about 15 minutes until hot.
VARIATION: Try this with sour cream for a delicious twist at a milchig meal.
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