Roasted Vegetable Soup

• 4 each carrots washed
• 3 each celery stalks halved
• 2 each tomatoes quartered
• 2 each turnip cleaned, trimmed
• 2 large onions peeled, quartered
• 1 each leeks trimmed, quartered
• 3 each garlic cloves
• 2 teaspoons thyme dried
• 1/4 cup olive oil
• 1 each bay leaves
• 8 cups water
• 2 tablespoons olive oil
• 1 cup onions chopped
• 1 cup celery chopped
• 1 cup carrots peeled, chopped
• 1 each potatoes peeled, chopped
• 1 cup zucchini chopped
• 1 cup tomatoes chopped
• 6 cups vegetable stock
• 1/2 cup pasta
• 1 cup green peas frozen

1. Preheat oven to 400F (200C).
2. Spread all the vegetables out on a baking sheet.
3. Sprinkle with the thyme and drizzle with oil.
4. Roast for 1 hour or until well browned.
5. Transfer vegetables to a large pot, cover with water and add bay leaf.
6. Bring to a simmer and cook for 45 minutes.
7. Cool and strain.
8. Heat oil in large heavy pot.
9. Add onion and celery and cook until tender.
10. Stir in carrots and potatoes and toss to coat.
11. Stir in zucchini.
12. Add chopped tomatoes and stock and bring to a boil.
13. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 to 20 minutes.
14. Stir in pasta and peas and simmer for 5 minutes.
15. Serve hot.

carrots washed, celery stalks halved, tomatoes, onions, leeks, garlic, thyme, olive oil, bay leaves, water, olive oil, onions, celery, carrots, potatoes, zucchini, tomatoes, vegetable stock, pasta, green peas

Taken from recipeland.com/recipe/v/roasted-vegetable-soup-42282 (may not work)