Roasted Broccoli, Cauliflower and Carrots Soup

🧂 Ingredients

• 1 cup carrots

  roasted, cut in one-inch pieces
• 4 cups broccoli florets

  roasted
• 3 cups cauliflower florets

  roasted
• 1/2 cup olive oil

  or as needed
• 2 large leeks

  green top removed, washed thoroughly and sliced
• 64 oz. ctn. vegetable broth

  (two 32-ounce containers)
• 1 large onion

  diced
• 2 cloves garlic

  finely minced
• 1 tsp. Salt and pepper

  to taste
• 1 tsp. dried thyme

  (or use fresh)
• 1 tsp. dried parsley

  (or use fresh)

Instructions

• 1 Spread veggies on a parchment paper-lined cookie sheet.
• 2 Brush with olive oil.
• 3 Sprinkle generously with salt and pepper.
• 4 Bake at 400 degrees about 45 minutes to an hour or until done.
• 5 Transfer veggies to crockpot with vegetable broth, onion and garlic.
• 6 Be sure to scrape off any residue from the parchment paper into the crockpot.
• 7 Season with salt, pepper, thyme and parsley.
• 8 Cook on high heat two to three hours or until veggies are cooked and heated
  through.

Nutrition Info