Roasted Vegetable Soup
Danalaila
March 23, 2016
super easy
Ingredients
- 1 eggplant cut into cubes
- 1 yellow squash cut into cubes
- 1 zucchini cut into cubes
- 1 shallot cut into cubes
- 2 cloves garlic cut in half
- 2 tbsp flat leaf parsley
- 2-3 tbsp Parmesan cheese
- 2 tbsp extra virgin olive oil
- 3-4 cups low sodium chicken broth depending on the size of you vegetables add more or less
- salt and pepper
Servings:
Units:
Instructions
- Place all vegetables and seasoning in a large bowl and toss well to combine. Next, bake at 350 degrees for about 25 minutes until they are soft.
- Then add the roasted vegetables to a pot with the chicken broth and bring to a boil and simmer for about 15 minutes. Last, transfer the mixture to a blender and cover the top with a kitchen towel and your hand and blend until smooth and serve!
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