Roasted Vegetable Soup

By Jade Greene

I love recipes that are easy to customize with whatever ingredients I have on hand, this is one of them! You can use whatever vegetables are in season.

Ingredients:

• 1 medium onion, chopped
• About 3 cups of vegetables, chopped (carrots, beets, sweet potato, peppers, squash, cauliflower, potatoes)
• 3 garlic cloves, chopped
• 2 teaspoon cumin
• ¾ teaspoon salt
• 1 tablespoon olive oil
• 1 liter vegetable stock
• 1 can of white beans, drained and rinsed

Instructions:

1. Pre-heat oven to 400F
2. Place all veggies, excluding garlic, on a lined baking tray. Drizzle with olive oil, cumin, and salt. Toss to coat vegetables. Roast for 30-40 minutes, until vegetables are tender and golden
3. When the vegetables are done roasting, heat olive oil in a stockpot over medium heat, saute the garlic until fragrant for about 1 minute. Add the roasted vegetables, white beans and broth to the stockpot. Stir to combine.
4. Use an immersion blender to puree the soup until smooth or transfer to a blender to batch blend.
5. Once blended, simmer for 5-10 minutes. Season with salt and pepper. 

Yours will look different! Each batch is unique!