Title: Roasted Vegetable Soup
Categories: Soup, Vegetables
Yield: 1 Servings

Stock:
4 Carrots; washed
3 Ribs celery; cut in half
2 Tomatoes; quartered
2 Turnips, cleaned,; trimmed
-& quartered
2 lg Onions; peeled & quartered
1 Leek; trimmed & quartered
3 Garlic cloves; peeled
2 ts Dried thyme
1/4 c Olive oil
1 Bay leaf
8 c Water

------------------------------------SOUP------------------------------------
2 tb Olive oil
1 c Onion; chopped
1 c Celery; chopped
1 c Carrots; peeled and chopped
1 Idaho potato peeled and
-diced
1 c Zucchini; chopped
1 c Chopped canned tomatoes
6 c Roasted vegetable stock;
-(see above recipe)
1/2 c Tiny pasta (alphabet, etc.)
1 c Frozen peas

Preheat oven to 400 degrees. Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil. Roast for 1 hour or
until well browned. Transfer vegetables to a large pot, cover with water
and add bay leaf. Bring to a simmer and cook for 45 minutes. Cool and
strain.

Heat oil in large heavy pot. Add onion and celery and cook until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add
chopped tomatoes and stock and bring to a boil. Reduce heat so that soup
simmers until the potatoes and carrots are tender about 15 - 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

Recipe By : TVFN How to Boil Water

Posted to MC-Recipe Digest V1 #225

Date: Thu, 26 Sep 1996 17:35:21 -0500

From: "Jon and Angele Freeman"

NOTES : Show #BW8303