This soup has A LOT OF VEGETABLES!  Please don’t feel obligated to buy the entire market like I did…and if you’re not up to dumping your entire produce drawer into a pot I understand.  If you did neglect your “5 a day” this weekend, however, this will more than make up for it.  It works that way right?  I’m pretty sure my veggies consisted of fried green tomatoes and Bloody Mary’s, so I’m taking every…umm…real vegetable I can get!

 

I originally found this recipe on the Cooking Light website and modified to the point of minimal recognition.  Feel free to substitute parsnips for the more common Mirepoix or sweet potato for Mr. Idaho.  Those two ingredients were the largest flavor enhancers, but who am I to make you experiment.  I’m pretty sure the original recipe also neglects the cruciferous joys of Brussels Sprouts and cauliflower, but I suppose they do tend to be the outcasts of the veggie kingdom. 

 

Rosemary Roasted Veggie Soup

Serves 6.

 

• 2 T olive oil
• 3 T Dried rosemary
• 1 onion
• 1 red pepper
• 1 sweet potato
• 2 parsnips
• 2 zucchini
• 1 package mushrooms
• 1 head cauliflower, chopped
• Brussels sprouts, halved
• 1 lb chicken breasts, cut into ½ in pieces
• 56 oz Chicken stock
• 1 cup water
• 1 cups whole wheat rotini pasta

 

Toss the veggies in olive oil, rosemary, salt & pepper and roast on a baking sheet for 50 minutes at 375 degrees until soft.  In the meantime, combine chicken, stock, and water in a large saucepan, bring to a boil, reduce heat, and simmer for 30 minutes.  Add roasted veggies and simmer another 30 minutes.  Bring the soup to a boil, add pasta, and cook for 10 minutes until done.