Roasted Vegetable Soup

More from the the 21 Day Tummy Diet…. slightly modified by me…


1 red potato cut into 1 in cubes
1 turnip (used this instead of parsnip) cut into 1 in cubes
1 large carrot cut into large pieces
4-5 scallions chopped
3 medium tomatoes cut into 1 in cubes
0.5lb green beans trimmed and cut
2 cup water or broth
juice of 1 medium tomato
1 tsp chopped fresh or dried basil
1 tbsp olive oil
salt and pepper to taste

Pre heat oven to 400 degrees Fahrenheit.

Lightly toss all vegetables in some olive oil, salt and pepper and bake for about 30 minutes.

Transfer to a large bowl, along with the juices if any. Add  juice of 1 tomato, 2 cups water, and 1-2 tsp chopped fresh basil (or dried). Bring to a boil and let simmer for 15-20 minutes. Add salt and pepper as needed and serve warm. Makes 2-3 servings.

Sprinkle some chia seeds and sliced almonds or I sprinkled some hemp and enjoyed mine for lunch!



4 thoughts on “Roasted Vegetable Soup”

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