Name: Easy Roasted Vegetable Soup
Ingredients: 2 carrots; 2 small sweet potatoes, peeled; 2 parsnips; 2 potatoes, peeled; 1 small onion; 3-4 cloves of garlic, peeled; 1 sprig fresh rosemary; 3 TBS coconut oil, ghee, beef tallow, or duck fat. melted; 1 quart homemade broth; 1 tsp unrefined salt; 2 TBS fresh parsley, chopped; additional broth or water to thin soup; pepper to taste; chopped parsley for garnish

Ingredients

Scale

2 carrots
2 small sweet potatoes, peeled
2 parsnips
2 potatoes, peeled
1 small onion
3–4 cloves of garlic, peeled
1 sprig fresh rosemary
3 TBS coconut oil, ghee, beef tallow, or duck fat. melted
1 quart homemade broth
1 tsp unrefined salt
2 TBS fresh parsley, chopped
additional broth or water to thin soup
pepper to taste
chopped parsley for garnish

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Instructions

Preheat oven to 400’F
Roughly chop carrots, sweet potatoes, parsnips, potatoes, and onion and place into a large bowl. Add a whole sprig of fresh rosemary. Pour in fat of choice and toss until vegetable are coated.
Roast veggies on a large baking pan for 30-40 minutes, throwing in garlic cloves halfway in through and turning vegetables once – until soft and beginning to brown.
Remove from oven, remove sprig of rosemary, and place veggies into a large soup pot. Add broth, salt, and parsley. Puree with a hand immersion blender or in a regular blender, adding in more broth or water to thin to desired consistency. Salt and pepper to taste. Garnish with fresh chopped parsley.
Gently reheat and serve warm with some grain free rosemary garlic flatbread and a side salad. Enjoy!

Notes

NOTE: this recipe is super versatile. Basically you just need about 6 cups of any heart vegetable. Roast and puree. It will be delicious!