Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 teaspoon dry basil; 454 grams carrot, about 3 large; 1 teaspoon dried thyme; 454 grams eggplant, about 1 medium; 3 garlic cloves, minced; 79 milliliters olive oil; 1 teaspoon dry oregano; 454 grams parsnip, about 2 small; 1 large red pepper; 1 large red onion; 907 grams russet potatoes, about 4 large; 454 grams turnip, about 2 small; 1 liters chicken broth or beef broth or vegetable broth; 113 grams zucchini, about 1 medium

Roasted Vegetable Soup might be just the soup you are searching for. This gluten free, whole 30, and vegan recipe serves 8. One portion of this dish contains approximately 5g of protein, 10g of fat, and a total of 296 calories. It is perfect for Autumn. Head to the store and pick up russet potatoes, olive oil, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.