Name: Roasted Vegetable Soup
Yield: 2
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

Danalaila

March 23, 2016

super easy

Vegetarian

Roasted Vegetable Soup

CourseSoups
DifficultyEasy
Recipe CategoryVegetarian

Servings	Prep Time
2	15

Cook Time	Passive Time
40	55

Servings	Prep Time
2	15

Cook Time	Passive Time
40	55

Roasted Vegetable Soup

CourseSoups
DifficultyEasy
Recipe CategoryVegetarian

Servings	Prep Time
2	15

Cook Time	Passive Time
40	55

Servings	Prep Time
2	15

Cook Time	Passive Time
40	55

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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Roasted Vegetable Soup

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