Roasted Vegetable Soup

Ingredients

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• 4 carrots, washed
• 3 ribs celery, cut in half
• 2 tomatoes, quartered
• 2 turnips, cleaned, trimmed and quartered
• 2 large onions, peeled and quartered
• 1 leek, trimmed and quartered
• 3 garlic cloves, peeled
• 2 teaspoon dried thyme
• 1/4 cup olive oil
• 1 bay leaf
• 8 cups water

Directions

Preheat oven to 400 degrees. Spread all the vegetables out on a baking sheet. Sprinkle with the thyme and drizzle with oil. Roast for 1 hour or until well browned. Transfer vegetables to a large pot, cover with water and add bay leaf. Bring to a simmer and cook for 45 minutes. Cool and strain