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)

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

parsnips, carrots, zucchini, onion, red pepper, tomatoes, sweet potato, garlic, canola oil, chicken, orzo pasta, salt, pepper, carnation

Taken from www.food.com/recipe/roasted-vegetable-soup-408282 (may not work)