Recipe: Roasted Vegetable Soup

This soup can take the form and taste of whatever vegetables you have in your kitchen. Once you have some bone broth made and stored in the refrigerator or freezer you can have soup any night of the week. I regularly batch prepare a sheet pan of vegetables. They are usually seasonal  (I know cauliflower and fennel are not in season but they are readily available in markets throughout the year). This week it was Brussels sprouts, carrots, onion, shallots and beets. I use these throughout the week in different dishes and as an easy added bonus they can be the main event in any soup. Whether or not you add a meat protein is up to you (meatballs, shredded chicken, cut up sausage) and if you tolerate it you can add legumes like lentils or chickpeas/garbanzo beans. Adding an egg can take it more in the direction of an egg drop soup (don’t forget the green onions)!


This soup is so basic you’ll only really need a stock pot, some broth that you’ve prepared, and the roasted veggies. Put them all together in a pot and gently bring to the desired temperature. Serve up and enjoy!

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