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Bonappetitmom’s Roasted Vegetable Soup

By : | Comments Off on Bonappetitmom’s Roasted Vegetable Soup | On : October 9, 2016 | Category : American, Appetizers, Soup

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Bonappetitmom's Roasted Vegetable Soup

Course Appetizer, Brunch, Dinner, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • carrots cubed
  • parsnips cubed
  • sweet potato cubed
  • turnip cubed
  • olive oil
  • salt and pepper to taste
  • 1-2 cup low sodium chicken stock
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 cup half and half

Instructions

  • On a sheet pan lined with foil, line the vegetables. Coat with olive oil, salt and pepper. Roast in a preheated 375°F degree oven for 30-40 minutes. Let cool. Ina blender add the vegetables, chicken stock, and half and half. Puree until smooth. Pour in a pot and over low heat add the cinnamon and allspice. Check for seasoning and consistency. Enjoy with croutons. Bon Appetit.
  • I made the roasted vegetables to serve with my pot roast. I used the leftover veggies to make this soup.