Roasted Vegetable Soup Recipe

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Ina Garten on Food Network
Nutrition per serving    (USDA % daily values)
CAL
516
FAT
65%
CHOL
0%
SOD
108%

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Ingredients for 3 servings

3 to 4 cups chicken stock, preferably homemade

1 large sweet potato, peeled

Good olive oil

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

1 tablespoon good olive oil

1/2 teaspoon freshly ground black pepper

Kosher salt and freshly ground black pepper

1 pound carrots, peeled

6 ounces brioche loaf or challah

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

1 small butternut squash (about 2 pounds), peeled and seeded

1 pound parsnips, peeled

1 quart Roasted Winter Vegetables, recipe follows

1/4 teaspoon kosher salt

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

Brioche Croutons, recipe follows

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