---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Roasted Vegetable Soup
  Categories: Soup, Vegetables
       Yield: 1 servings
  
  
   :          Stock:
         4    carrots -- washed
         3    ribs celery -- cut in half
         2    tomatoes -- quartered
         2    turnips, cleaned, -- trimmed
   :          & quartered
         2 lg onions -- peeled &
   :          quartered
         1    leek -- trimmed & quartered
         3    garlic cloves -- peeled
         2 ts dried thyme
       1/4 c  olive oil
         1    bay leaf
         8 c  water
   :          SOUP
         2 TB olive oil
         1 c  onion -- chopped
         1 c  celery -- chopped
         1 c  carrots -- peeled and
   :          chopped
         1    Idaho potato  peeled and
   :          diced
         1 c  zucchini -- chopped
         1 c  chopped canned tomatoes
         6 c  roasted vegetable stock --
   :          (see above recipe)
       1/2 c  tiny pasta (alphabet, etc.)
         1 c  frozen peas
   
   Preheat oven to 400 degrees. Spread all the vegetables
   out on a baking sheet. Sprinkle with the thyme and
   drizzle with oil. Roast for 1 hour or until well
   browned. Transfer vegetables to a large pot, cover
   with water and add bay leaf. Bring to a simmer and
   cook for 45 minutes. Cool and strain.
   
   Heat oil in large heavy pot. Add onion and celery and
   cook until tender. Stir in carrots and potatoes and
   toss to coat. Stir in zucchini. Add chopped tomatoes
   and stock and bring to a boil. Reduce heat so that
   soup simmers until the potatoes and carrots are tender
   about 15 - 20 minutes.
   
   Stir in pasta and peas and simmer for 5 minutes. Serve
   hot.
   
   Recipe By     : TVFN How to Boil Water
   
                                         Date: 09/26/96
  
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