Absolutely everYthing Roasted Veggie Soup

By t1bishop

wonderful easy veggie soup

Ingredients

• : 1 cup peeled and dicedcarrots
• : 1 cup peeled and diced parsnips
• : 1 diced sweet potato
• : 1 bunch broccolini cleaned and chopped
• : 1 zucchini diced
• : 1 yellow squash, diced
• : 1 bunch asparagus, tips only
• 1 chopped onion
• : 3 tab1aspoons extra-virgin olive 0il
• 1 cup mushrooms, cleaned and sliced
• : 1 (28-ounce) can: crushed tomatoes
• : 1(16-0unce) can unsweetened pumpkin puree
• : 1(lG-ounce) package frozen chopped spinach, thawed
• 12 cups low sodium vegetable broth
• tobasco to taste
• Salt and pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. In a large bowl, toss carrots.parsnlps, sweet potato, broccollnl,zucchlnl, yellow squash and asparagus with olive oil. Spread on rimmed cookie sheet and bake 15to 20 minutes or until edges of vegetables turn golden brown. Remove from oven.
: In a heavy stockpot over high heat, combine roasted vegetables with mushrooms, tomatoes. pumpkin puree, spinach and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook for 1hour. Add salt and pepper to taste. Leave the soup chunky, or use an Immersion blender to puree the soup to deSired consistency.