Healthy Roasted Vegetable Soup
- 2 Tablespoons Olive or Avocado Oil
- 1 Onion
- 1 Large Parsnip
- 3 Carrots
- 2 Cups Chopped Cabbage
- 1 Cup Cauliflower
- 1 Cup Brussels Sprouts
- ¼ Teaspoon Crushed Red Pepper
- 1 Teaspoon Dried
- Italian Seasoning
- 1 Zucchini
- 1 Red Pepper
- 6 Cups Vegetable Stock
- 28 oz. Diced Tomatoes
- 2 Tablespoons Chopped Garlic (About 4 Large Cloves)
Preheat Oven to 375
Rough Chop Onion, Thinly Slice Carrots and Parsnips. Trim Cauliflower and Cut Into Florets. Trim Brussels Sprouts and Cut Larger Prouts in Half. Slice Zucchini and Chop Red Pepper.
Place Onions, Carrots, Parsnips, Cabbage, Cauliflower and Brussels Sprouts on Large Rimmed Baking Sheets, Drizzle with Oil and Sprinkle with Salt, Crushed Red Pepper and Italian Seasonings.
Roast for 10 Minutes.
Mix Veggies and Then Add in Zucchini and Red Pepper. Toss Well and Then Return to Oven to Continue Roasting for Another 15 Minutes.
Can be Made in Advance Up to This Point—Then Store The Roasted Veggies in The Fridge for Up to 1 Week.
While The Veggies Continue to Roast, Heat Soup Pot Over Medium Heat. Swirl in 1 Teaspoon Olive Oil and Sauté Garlic for About 30 Seconds, Careful Not to Burn.
Pour in Stock and Tomatoes and Bring to A Low Simmer.
When Veggies are Done, Add Them to The Soup and Cook, Stirring for About 5 Minutes, Until Everything is Heated Through.