Roasted Russet & Sweet Potato Onion Soup
Roasted veggies give this soup a wonderful flavor.
4 tsps leaves oregano
1 tbsp paprika
1 dash pepper
4 tbsps rosemary
1 tbsp olive oil
3 cubes chicken stock
1 large onion
2 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> russet potatoes
1 5" long sweet potato
Cut vegetables into large chunks and spread on a baking sheet.
Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
Roast at 400 °F (200 °C) for one hour.
Combine vegetables and remaining seasonings in a blender with enough water to blend.
Transfer to soup pot and add additional water to reach desired consistency.
Bring to a boil, then reduce heat and simmer, covered for at least 2 hours.
in 1 serving of Roasted Russet & Sweet Potato Onion Soup.
, 71% carbs, 9% protein.
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