Winter Roasted Veggie Soup - vegan friendly!

I was craving something warm and not too rich so... I tossed together some ingredients I had in the kitchen that needed to be eaten and this is what I came up with...

WINTER ROASTED VEGGIE SOUP

6 cups water

4 tsp. Seitenbacher Vegetarian Bouillon Seasoning

1 red or yellow onion - sliced into large chunks

10 oz. baby carrots - left whole

15 oz. baby red potatoes - cut in 1 inch chunks

2 cups frozen chopped broccoli

3 cloves whole, peeled garlic

olive oil cooking spray

salt and pepper to taste

Roast all vegetables and garlic in a 375 degree oven, covered, for 30 minutes. Every 10 minutes toss them around in the pan to prevent even cooking. While your veggies are roasting, get your soup pot boiling with the water and bouillon. Once the vegetables are done, you can either toss them into a food processor for a rough chop (unless you want more of a pureed soup) or chop them by hand. Also at this time add your broccoli to your boiling broth. Add all vegetables into broth and let simmer on medium for about 15 minutes. 

I think the roasting adds a little more flavor, but if you'd prefer to skip that step due to lack of time, just toss it all into the soup pot!

Makes about 10 - 1 cup servings -  only 70 calories each!