Ingredients:

roasted vegetable soup 2.jpg

2 purple potatoes

2 red potatoes

1 sweet potato

1 red or yellow beet

2 carrots

1 turnip

2-3 shallots

1 onion

1 stalk of celery

1 rutabaga

1 parsnip

Several cloves Garlic

¼ to ½ cup Olive oil

Sea salt to taste

2 sprigs rosemary

White pepper to taste

Herbamare to taste (optional)

2 tomatoes or 1 large can of crushed tomatoes

1/8 to 1/4 cup wakame flakes

1 tbsp herbs de provence or thyme

Bay leaf

Wash and roughly chop all veggies into large, bite-sized pieces. Put all vegetables in casserole or large cast iron pan. Drizzle olive oil over top and toss veggies around to coat with oil. Season with salt, pepper and herbamare and place rosemary sprigs over the top. Place covered, in a preheated 400 F oven for 30 min. Take out of oven and gently mix veggies around. Turn heat up to 475 F and put back in oven, uncovered, for another 15 to 20 minutes. Vegetables are ready when potatoes are soft on inside and slightly crispy on the outside.

Put vegetables in a soup pot and add filtered water to cover. Puree tomatoes (or crush with your hands) and add to pot. Put wakame, bay leaf and herbs of choice in the pot and bring to a boil. Turn down to simmer and cook for 30 min. Adjust seasonings by adding more salt and or pepper and serve.

Comment