Harvest Vegetable Soup

This soup is an adaptation from one of Danielle Walker’s soups.

  1. Preheat oven to 425° F.
  2. Toss the vegetables in the butter and sprinkle with salt. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the herbs.
  4. Add half the roasted vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  6. Adjust seasonings to your taste.