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Roasted Vegetable Soup with Fresh Oregano

Jessica Fisher
  • 100 minutes
  • Serves 4

INGREDIENTS

1 cup

Baby carrots or 2 large carrots

1

Bay leaf

2

Bell peppers

2

Celery, ribs

1 cup

Cherry tomatoes or 2 medium tomatoes

1

Eggplant

4

large cloves Garlic

1 tbsp

Oregano, fresh

1

Patty pan squash or two yellow squash, large

4 cups

Vegetable or chicken broth

1

Sea salt and freshly ground black pepper, fine

2 tbsp

Olive oil