Roasted Potato Vegetable Soup
A comforting roasted potato soup that’s full of delicious spices and veggies. This recipe can be made vegan by omitting the heavy whipping cream. Notes: Make sure to keep your veggies small so they cook for the most part in the oven. Simmering will soften them more. The longer you simmer your soup, the more concentrated the flavors become.
- Servings: 4
Source: The Little Potato Company
Ingredients
- lbs little potatoes, quartered
- lbs broccoli crowns, cut into florets
- carrots, cubed
- olive oil
- salt and pepper
- ground turmeric
- mushroom or vegetable broth
- heavy whipping cream
- head garlic, top cut off to expose garlic