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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Chunky, Flavorful, and Filling - Autumn vegetables unite in this pleasing soup and roasting the parsnips, carrots, zucchini, onion, red pepper, tomato and sweet potato first, brings out all their scrumptious flavors!! Purée everything with chicken or vegetable stock, then add orzo pasta and Carnation Evaporated Milk and serve. Ingredients:
2 parsnips, chopped, 1/2-inch pieces |
2 carrots, chopped, 1/2-inch pieces |
2 zucchini, chopped, 1/2-inch pieces |
1 onion, chopped, 1/2-inch pieces |
1 red pepper, chopped 1/2-inch pieces |
1 tomato, cut in 1/2-inch pieces |
1 sweet potato, peeled, cut in 1/2-inch pieces |
2 garlic cloves, chopped |
2 tablespoons crisco canola oil or 2 tablespoons vegetable oil |
8 cups chicken stock or 8 cups vegetable stock or 8 cups water |
1/2 cup orzo pasta |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup carnation evaporated milk (regular, 2% or fat free) |
Directions:
1. Preheat oven to 400°F Line 2 baking sheets with parchment papaer. Comvine choppped vregetables in l large bowl. Toss with oil. Place in a single layer on baaking sheets. Bake in preheated oven 35-40 minutes or until lightly browned.
2. Pl;ace roasted vegetables and chicken stock in a large saucepan or srock por. Bring to a boil. Reduce heat and simmer for 10 minutes. Purée soup. Add pasta, salt and pepper.
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