*This was supposed to go up Thursday– sorry for those who saw it a day earlier!
Ben doesn’t like vegetables.
Unless they’re in soup.
So after I roasted a bunch of veggies and pureed them…
He declared it a winner.
It’s easy and delicious…and healthy.
Roasted Vegetable Soup
1 container of vegetable stock
1 medium sweet potato
2 medium tomatoes, chopped
1/2 onion, chopped
3 red potatoes, chopped
2/3 cup carrots
red pepper, chopped in chunks
1 tsp basil
1 tsp oregano
1) Chop vegetables and brush with olive oil. Sprinkle with salt and pepper. Roast at 400 for forty minutes.
2) Puree vegetables after they cool, leaving some chunky. Mix with chicken broth and seasoning. Simmer for an hour.
Serve and slurp!
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