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!