Roasted Vegetable Soup

Ingredients

• vegetables (1 kg)
• olive oil (2 tbsp)
• salt (1 tsp)
• black pepper (1 tsp)
• garlic (1 tsp)
• herbs (1 tsp)
• vegetable stock (4 cups)
• milk (1 cup)
• mix-ins (1 cup)

Instructions

1. Toss the vegetables of your choice with olive oil or butter, and spread out in a single layer on a roasting pan. Sprinkle with salt, pepper, garlic, and a combination of fresh and dried herbs. Roast in a preheated oven (about 425°F or 220°C) for 20 to 30 minutes, until vegetables are cooked through and golden brown.
2. Blend the hot roasted vegetables with vegetable or chicken stock in a blender or with an immersion blender.
3. After blending, return the soup to a large pot on the stovetop. Add milk or cream to thicken. Bring to a simmer, and cook 5 to 7 minutes before serving. Add in your flavorful mix-ins.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 250
• fat: 10 g
• sats: 3 g
• carbs: 35 g
• fibre: 8 g
• protein: 5 g
• salt: 1 g