Eat of the Week: Roasted Vegetable Soup

I went with an extra healthy recipe this week to balance out all the not so healthy Halloween treats. :) Even though this soup is extra healthy, it easily passes the husband taste test. He loves it. It's perfect for a chilly Fall day. 

Here's the recipe:

(The amount of each vegetable you put in is personal preference. These are all estimations of what I put in.) 

6-8 small red potatoes

1-2 sweet potatoes

carrots

1-3 stalks celery

yellow onion

1 pear

1 apple

1/4 C. olive oil

4 cloves garlic (I just used garlic powder)

1 tsp. of salt, pepper, thyme, & rosemary

Bay leaf

Preheat oven to 350 degrees. Cut all vegetables and fruit into 1 inch cubes. Drizzle with olive oil and toss in bowl with spices listed above. Roast veggies for 45 min. In large stock pot, put 3 C. chicken broth. Puree 1/3-1/2 of roasted veggies with a little of the chicken broth. Add pureed veggies to chicken broth. Dump remainder of veggies in. Optional: Add 1/2 C. coconut milk and 1 tsp. curry powder.