Roasted Veggie Soup Starter

(MaraZe/Shutterstock)

If you do this 3 or 4 times a year, you will always have the makings of great soups, veggie stews or chili on hand.

Your choice — any or all: Onions Celery Peppers-red, green Carrots Fennel Turnips Garlic Potatoes Sweet potatoes Winter squash Mushrooms etc.

Preheat oven to 400 degrees.

Slice or chop all the vegetables into about ½” pieces. Pile into a large roasting pan. Roast, uncovered, about 1 hour, stirring occasionally.

Scoop the roasted veggies out of the pan and divide them into 2-3 cup freezer containers. Press down to squeeze out most of the air. Place those you can use in the next week in the refrigerator and prepare the remaining ones for freezing as follows:

Put the roasting pan on the stovetop and add bouillon to loosen the browned bits from the pan. You will need about 1 cup of bouillon for each container of veggies you plan to freeze. Bring the bouillon to a boil, then ladle enough into each container to just cover the veggies. Put on each container cover, cool to room temperature, then freeze.

Use your Roasted Veggies in just about any recipe that calls for chopped vegetables.

Yield: As much as you want..

Republished from DrMirkin.com