Roasted Vegetable Soup
 
 
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Ingredients
  • 3-4 tbsp olive oil
  • 1 large eggplant, peeled and chopped into 2 inch cubes
  • 3 carrots, sliced into 1 inch pieces
  • 3 large shallots, quartered
  • 6 cloves garlic, whole
  • 2 large Idaho potatoes, peeled and chopped into 1 inch chuncks
  • 6 cups chicken stock (or vegetable stock)
  • 3 large sage leaves
  • sea salt & pepper, to taste
Method
  1. Preheat oven to 375 degrees.
  2. Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.
  3. Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.
  4. In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2015/01/12/roasted-vegetable-soup/