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Roasted Vegetable Soup

2 parsnips, chopped, 1/2-inch pieces
2 carrots, chopped, 1/2-inch pieces
2 zucchini, chopped, 1/2-inch pieces
1 onion, chopped, 1/2-inch pieces
1 red pepper, chopped 1/2-inch pieces
1 tomatoes, cut in 1/2-inch pieces
1 sweet potato, peeled, cut in 1/2-inch pieces
2 garlic cloves, chopped
2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
8 cups chicken stock or 8 cups vegetable stock or 8 cups water
12 cup orzo pasta
1 teaspoon salt
14 teaspoon pepper
34 cup Carnation Evaporated Milk (regular, 2% or fat free)


Preheat oven to 400F Line 2 baking sheets with parchment papaer. Comvine choppped vregetables in l large bowl. Toss with oil. Place in a single layer on baaking sheets. Bake in preheated oven 35-40 minutes or until lightly browned. Pl;ace roasted vegetables and chicken stock in a large saucepan or srock por. Bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup. Add pasta, salt and pepper.

Source: www.food.com