Roasted Russet & Sweet Potato Onion Soup

Ingredients

• 4 tsps leaves oreganoNutrition
• 1 tbsp paprikaNutrition
• 1 dash pepperNutrition
• 4 tbsps rosemaryNutrition
• 1 tbsp olive oilNutrition
• 3 cubes chicken stockNutrition
• 1 large onionNutrition
• 2 medium russet potatoesNutrition
• 1 5" long sweet potatoNutrition

Directions

1. 1Cut vegetables into large chunks and spread on a baking sheet.
2. 2Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
3. 3Roast at 400 °F (200 °C) for one hour.
4. 4Combine vegetables and remaining seasonings in a blender with enough water to blend.
5. 5Transfer to soup pot and add additional water to reach desired consistency.
6. 6Bring to a boil, then reduce heat and simmer, covered for at least 2 hours.

Nutrition per serving

Related recipes

• Roasted Peaches

  74 kcal per serving

• Roasted Cauliflower

  106 kcal per serving

• Roasted Broccoli

  50 kcal per serving

• Roasted Vegetables

  113 kcal per serving

• Roasted Asparagus

  69 kcal per serving

• Roasted Parsnips

  147 kcal per serving