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Title: Roasted Vegetable Soup
Yield: 1 Servings

Ingredients

      :    stock:
      1    4 carrots -- washed
      1    3 ribs celery -- cut in half
      1    2 tomatoes -- quartered
      1    2 turnips, cleaned, -- trimm
      :    & quartered

Instructions

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

Date: 09/26/96

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