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Roasted Vegetable Soup

What you need: 

Choose 4 or 5 of the following vegetables to make 8 cups, chopped:
red onion
mushrooms
zucchini
celery
leek
green beans
cabbage
broccioli
cauliflower
garlic cloves
potato
tomato
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 cup
red wine
6 cups vegetable broth
soy cream (opt)

What you do: 

Choose 4-5 vegetables and chop about 8 cups worth into bite sized pieces.
In a glass ovenproof dish, place all vegetables and drizzle with the olive oil, salt & pepper.
Bake in a 425 oven for 50-55 minutes, stirring twice.
Remove pan and add vegan wine and enough hot vegetable broth to deglaze pan.
Transfer to a saucepan and cover vegetables at least one inch with remaining hot broth. Bring to boil, then simmer 15 minutes. Add soy cream if desired for a creamier texture.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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