Roasted Vegetable Soup

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Roasted Vegetable Soup
Roasted Vegetable Soup
3 ribs celery sliced
1 large onion chopped
10 oz. yams peeled and cubed
10 oz. turnips peeled and cubed
10 oz. parsnips peeled and cubed
1½ tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. McCormick Smokehouse Pepper
6 cups chicken stock
1½ tsp. herbes de Provence

Prep time: 15 minutes, Cook time: 1 hour, 15 minutes
Makes: 6 servings

Preheat oven to 425°F. Place vegetables on a large shallow baking sheet and toss with oil and salt and pepper. Spread in a single layer and roast for 30 minutes, stirring frequently. Transfer to a large pot with stock and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Puree in a blender, food processor or with an immersion blender until very smooth. Add herbes and cook for 15 minutes more.

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