Roasted Vegetable Soup

Ingredients

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Heat oil in a heavy, oven proof pot.

3. 3

   Add leeks and onions. Stir well.

4. 4

   Cover and allow to brown in oven for 30 minutes.

5. 5

   Remove from oven, add root vegetables and squash. Stir well. Cover loosely and return to oven for another 30 minutes.

6. 6

   Remove pot from oven, stir in tomato paste and garlic. Return to oven until garlic releases it's aroma strongly.

7. 7

   Turn off oven and remove pot to cooking surface. Deglaze the pot with the boiling broth. Stir well.

8. 8

   Add the can of tomatoes, with juice. Stir well.

9. 9

   Bring to a boil, reduce heat. Cover and simmer about 2 hours until reduced some and thicker. Add 1 more can of tomatoes, if desired, or water/vegetable broth to thin. Add drained chickpeas and herbs. Cover and simmer for another 1 to 2 hours.

10. 10

    Remove bay leaves, stir gently. Taste and adjust seasoning.

11. 11

    Serve with a cheese/vegetable souffle for a great winter dinner.