Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 Carrots; 3 Parsnips; 3 Stalks Celery; 1-2 Onions; 2-3 Bulb Leeks (*Optional*); 1 Bulb and few stems Fennel (*Optional*); 1 4 inch piece Ginger, peeled; 2-3 Tbsp's Ghee; 6-8 Cups Chicken Broth; Salt and pepper to taste

Roasted Vegetable Soup

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Gather a few vegetables, roast them, then blend with chicken broth. Could it get any easier for vegetable soup? I think not. Adapt this recipe with whatever you have on hand, but I recommend making the roasted carrots and ginger the stars of the show.

Roasted Vegetable Soup

Use a variety of vegetables for this one! The carrot and ginger tend to stand out the most, but play with the ratios if you're looking for something else. I especially like the roasted ginger in this recipe. It adds such a unique flavor. But it is bold, so try adding less and adjust as needed. You can also add coconut milk to this soup! Just add right before blending.

Course Soup

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Ingredients

4 Carrots
3 Parsnips
3 Stalks Celery
1-2 Onions
2-3 Bulb Leeks *Optional*
1 Bulb and few stems Fennel *Optional*
1 4 inch piece Ginger, peeled
2-3 Tbsp's Ghee
6-8 Cups Chicken Broth
Salt and pepper to taste

Instructions

Line baking sheet with parchment paper for easy clean up. Roughly chop vegetables and peeled ginger. Place on sheet. Toss with ghee and sprinkle with salt and pepper.
Roast at 415 until browned.
Blend chicken broth with roasted vegetables. Taste. Adjust salt and spices as needed.
Refrigerate in glass jars. Should stay good for ~5 days.
Heat through before serving. Goes great with a chicken salad for lunch!