Roasted Root Vegetable Soup

2 large carrots roll cut
2 small zucchini
½ leak
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided on 08/05/2016 for this very reason 🙂 )
Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…