Roasted Vegetable Soup

---------- Recipe via Meal-Master (tm) v8.04

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

Date: 09/26/96

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