Absolutely everYthing Roasted Vegetable Soup

By t1bishop

Hands on: 20 minutes Total: 2 hours (includes time for roasting and simmering)

Ingredients

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

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. In a large bowl, toss carrots, parsnips, sweet potato, broccolini, zucchini yellow squash and asparagus with olive oil. Spread on rimmed cookie sheet and bake 15 to 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 soup chunky, or use an immersion blender to puree the soup to desired consistency. Add Tabasco to taste.