Spicy salsa soup

• 2 whole onions quarted
• 2 poblano peppers
• 3 jalapenos, depending on how hot you like it
• 10 medium tomates quartered
• 2 clove garlic cloves
• 1 bunch cilantro
• 2 bell peppers, green or red
• 2 carrots
• 1 cup red cabbage for topping
• 2 sliced radishes for topping
• 1 roasted corn kernels for topping
• 1 salt and pepper
• 3 cup chicken broth, vegetable broth or water

1. Preheat oven to 450, quarter all your vegetables except for cilantro.
2. You want everything to be roughly the same size so they will cook in the same amount of time.
3. coat in vegetable or olive oil season generously with salt and pepper.
4. Cook uncovered on a large baking sheet for approximately 25 to 30 minutes just depending on how much you are able to fit in pan.
5. Do not crowd pan or they will bake/ steam instead of roast.
6. You are looking for the vegetables to be chard.
7. While that is in the oven get a large pot and warm up your broth or water.
8. When veggies are done put all of it in pot with broth.
9. Chop cilantro minus stalk use immersion blender to combine all until smooth.
10. You can also use a blender just make sure to add broth to help smooth it out.
11. Allow to cook for an additional 15-20 min, to allow for a well blended flavor.
12. Top with sliced radishes, roasted corn, red cabbage, sour cream, or any combo you like!

onions, peppers, tomates, clove garlic, cilantro, bell peppers, carrots, red cabbage, topping, corn, salt, chicken broth

Taken from cookpad.com/us/recipes/360237-spicy-salsa-soup (may not work)