Roasted Vegetable Soup
2
Points®
Temps total: 1 h 20 min • Préparation: 15 min • Cuisson: 1 h 5 min • Portions: 14 • Difficulté: Facile
This recipe is brought to you by our friends at Robin Hood® Baking Family
Ingrédients
Uncooked cubed parsnips
2 medium, chopped in ½” (1cm) pieces
Carrots
2 medium, chopped in ½” (1cm) pieces
Zucchini
2 medium, chopped in ½” (1cm) pieces
Onion
1 medium, chopped in ½” (1cm) pieces
Bell pepper
1 item(s), medium, chopped in ½” (1cm) pieces
Tomato
1 medium, chopped in ½” (1cm) pieces
Sweet potato
1 medium, peeled and cut in ½” (1cm) pieces
Garlic
2 clove(s), large
Crisco Canola Oil
2 tbsp(s)
Store-bought chicken stock
8 cup(s), can also use vegetable stock or water
Uncooked orzo
½ cup(s)
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Carnation Evaporated milk
¾ cup(s)
Instructions
1
Preheat oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
2
Combine chopped vegetables in a large bowl. Toss with oil. Place in a single layer on prepared baking sheets. Bake in preheated oven 35-40 minutes or until lightly browned.
3
Place roasted vegetables and chicken stock in a large saucepan or stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup. Add pasta, salt and pepper. Bring soup to a boil. Cover, reduce heat and cook for an additional 15 minutes. Stir in evaporated milk. Taste and adjust seasonings.
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