Ultimate Roasted Vegetable Soup Recipe – When I’m eating vegetable soup, I want to eat VEGETABLES, not just broth. This soup is for diets, detox or a soup night for the whole family. It’s not just a soup, it’s a meal! Low carbs, tasty, healthy and super FILLING!

Ultimate Roasted Vegetable Soup Recipe

Ingredients:

• 2 Cups Tri-Colored sweet mini peppers (De-stemmed and De-seeded)
• 2 Cups large dice Green Onions
• 2 Cups large dice Celery
• 2 Stalks or 1 1/2 Cup large cut Leeks
• 1 Cup rough chop Parsley
• 2 Cups rough chop Red Onion
• 2 Cups rough chop Carrots
• 1/3 Cup rough chop Chives
• 1/4 Cup large dice Garlic (If you like garlic….ADD MORE!!)
• 1 Zucchini large dice
• 1 Eggplant large dice
• 1/2 Cup Fresh Basil
• 2 tsp Seasonella Bologna Herbal Salt
• 2 tsp Pepper
• 3 Tbsp Olive Oil

1. Cut vegetables in different shapes and sizes, make it FUN!

2. Heat oven to 425.

3. Thoroughly mix the vegetables, and herbs with Olive Oil in a Large Bowl.

4. Put the vegetables in a roasting pan and roast at 425 degrees for about 30 -40 minutes.

5. Take out of oven,  add vegetables to a deep soup pan.

6. Add 7 Cups Vegetable Stock, let simmer for 20 minutes.  Add the salt and pepper at the end, then serve.

Serve and Rub your belly for goodness.

ULTIMATE Roasted Vegetable Soup

Oooh Yeaaah!

Chef Reilly’s 5 Spoon Review:

Food – 4 Spoons

Ambiance – 4 Spoons

Service – 3.5 Spoons

Taste – 4 Spoons

Chef Reilly’s F.A.S.T. Review total avg= 4 spoons (Only Vegetables…WOW!

Another Gem and award winning recipe brought to you by

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On The Road Eats, LLC

On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly

See Ya On The Road ~ Chef Greg Reilly

Ultimate Roasted Vegetable Soup Recipe

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