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Roasted Vegetable Soup | Vegetable/Fruit Day
If you do what I did, it is very easy to figure out your veggie weight. For example, I had 55 oz. of veggies. 10 cups of soup means that each cup is 5.5 oz of veggies. Very simple. You can make it thicker or thinner, however you like it, I would just keep track of how many cups of soup you take out of the blender with each batch so you can calculate.
Ingredients
- 1-2 green Squash
- 1-2 yellow Squash
- 1 eggplant
- 1 red onion
- 3 garlic cloves
- (Other veggies like bell peppers)
- vegetable broth
Directions
- pre-heat oven to 450
- dice and weigh raw veggies
- line baking pan with foil (for easy clean up) and spray with Pam
- place veggies in a single layer in pan (may need more than one) and spray on top with Pam
- sprinkle generously with salt
- roast about 40 minutes until brown and soft
- put some veggie broth in the blender then about 1/3 of the veggies
- add vegetable broth until you have 3 cups in the blender
- puree until smooth
- put in pot
- continue with the next third and add to pot
- for the last 3rd, I put enough broth to the 4 cup line (this gives you 10 cups of soup)
- heat and enjoy (season to taste)
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