Roasted Root Vegetable Soup
Ingredients
- 1 pound Sweet Potatoes, diced
- 12 oz Carrots, peeled and diced
- 12 oz Turnips, peeled and diced
- 2 bunches (about 8 oz) Radishes, halved
- 2 Tablespoons (32g) Olive Oil
- 1/2 teaspoon Black Pepper
- 1 Red Onion, peeled and quartered
- 6 cloves Garlic, peeled
- 2 teaspoons Fresh Thyme Leaves
- 4 cups Low Sodium Chicken Broth*
- 2 cups Water
- 4 oz Parmesan or Pecorino Romano, grated
- 2-3 teaspoons Kosher Salt, to taste
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