This is a quick and easy soup that not only tastes great but can be on the table in less than 30 minutes!
- 1 bag Harvest Blend Root Vegetables
- 2 Onions
- 4 tbsp Garlic Oil
- 1 qt Vegetable Stock
- 4-8 Tbsp Salsa (we used Fresh Hot Salsa)
- 1/2 cup Shredded Cheese (we used Mexican Blend)
- Salt & Pepper to taste
- Tortilla Chips for garnish
Quarter onions. Mix with garlic oil and vegetables and place on baking sheet or pan and roast in oven at 425° about 15 minutes or until tender and vegetables begin to brown nicely.
Transfer to pot, add Roasted Vegetable Stock and bring to boil and then simmer a few minutes. Cool slightly.
Puree soup (we used an immersion blender-blender or food processor will also work.)
Add cheese and salsa. Taste for seasoning and add S&P as desired. Ladle into bowls and add crushed Tortilla Chips for garnish!