Roasted Root Vegetable Soup

3 large sweet potato, medium dice

6 large carrots, sliced 1/2"

3 orange squash (acorn, butternut), medium dice

3 large beet (golden or red), medium dice

3 turnip (rutabaga), medium dice

3 yellow onion, medium dice

6 garlic cloves, minced

18 cups vegetable broth (low sodium, no MSG)

¾ cup fresh parsely, chopped (for serving)

3 bay leaf

3 sprig fresh rosemary

6 sprigs fresh thyme

6 tbsp olive oil

9 tsp lemon juice

sea salt &freshly ground pepper

Roasting the Veggies

Preheat oven to 350 degrees F.
Cover 1-2 baking sheets with parchment paper.

Combine all diced veggies in a bowl and toss with olive oil until lightly coated.

Transfer veggies to baking sheet and sprinkle with sea salt.

Roast in preheated oven for 20 minutes. Set aside.

Cook the Soup

In a 6 quart pot, heat 1 tbsp. olive oil and sauté onions until golden. Add minced garlic and sauté for 30 additional seconds.

Add the roasted veggies, broth, and herbs. Bring to a gentle boil and reduce heat to simmer for about 10 minutes.

Remove herbs from pot. Add lemon juice and more salt as needed (to taste).

Serve with parsley garnish!

Recipe adapted from Eleonora Gafton, MUIH Cooking Lab Instructor