Moroccan Vegetable Soup

  • 1 bag Harvest Blend Vegetables
  • 4 tbsp Garlic Oil**
  • 1 qt Vegetable Broth
  • 1 cup shredded Moroccan Cheddar Cheese
  • Salt and pepper to taste
  • Onion pieces for garnish.

Mix vegetables with oil and roast in oven about 15 minutes at 425°.

Transfer to soup pot and add broth. bring to boil and simmer a few minutes until vegetables are completely done.

Puree soup – we use an immersion (stick) blender.

Add cheese, stirring until completely melted. Chck for seasoning.

Top with onion pieces.

**If you don’t have Garlic Oil, add 2 or 3 whole cloves of garlic to vegetables when you roast them. Use your preferred type of oil.