Ingredients
- 3 Parsnips - chopped (bite sized)
- 3 Large Carrots - chopped (bite sized)
- 2 Red or Yellow Peppers - chopped
- 3 Celery stalks - chopped
- 2 Sweet Potatoes - chopped (bite sized)
- 1 Russet Potato - chopped (bite sized)
- 1 cup Grape Tomatoes
- 1/2 Large White Onion - chopped
- 3 Garlic cloves - minced
- handful of fresh parsley - chopped (optional)
- salt & pepper
- Olive Oil (about 3 TBS)
- 6 Cups Vegetable broth
Recipe Description
Easy and quick to make, this roasted vegetable soup is hearty and delicious. It's a great choice for when you are following the Daniel Fast, and even for when you are not. It will make a great lunch or dinner meal any time you want to enjoy a hearty soup. Large chunks of roasted vegetables give this soup a creaminess that is out of this world. It's a tasty addition to your list of recipe favorites!
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