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Roasted vegetable soup
Ingredients
- 1-1/2 cups (350 millilitres) vegetable or chicken broth, plus more, if needed
- 2 tablespoons (8 grams) chopped parsley
- 1/2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- Basil pesto, from “Roasted Spatchcock Pesto Chicken” recipe
- 1/4 “Thyme Roasted Vegetables” recipe ingredients, separating out 2 roasted cloves of garlic
Directions
- Heat broth in a medium saucepan over medium heat.
- Separate two roasted garlic cloves and 1/4 of the batch of roasted vegetables from the Thyme Roasted Vegetable recipe.
- Squeeze the roasted garlic from their skin into a blender.
- Add the roasted vegetables with 1-1/2 cups (350 millilitres) of the hot broth into the blender.
- Blend until smooth, adding more broth, if desired.
- Add chopped parsley and blend.
- Transfer soup into saucepan and heat on medium-low until hot. Season with lemon juice, salt and pepper.
- Serve topped with a swirl of basil pesto.
For the Roasted Spatchcock Pesto Chicken recipe, click here.
