Ingredients

• 4 carrots, washed
• 2 zucchini, washed
• 3 ribs celery, cut in half
• 2 tomatoes, quartered
• 1 eggplant, quartered
• 2 potatoes, quartered
• 2 turnips, cleaned, trimmed and quartered
• 2 large onions, peeled and quartered
• 1 leek, trimmed and quartered
• 3 garlic cloves, peeled
• 2 teaspoon dried thyme
• 1/4 cup olive oil
• 8 cups vegetable stock

Directions

1. Preheat oven to 400 degrees.
2. Spread all the vegetables out on a baking sheet.
3. Sprinkle with the thyme and drizzle with oil.
4. Roast for 1 hour or until well browned.
5. Transfer vegetables to a large pot, cover with stock.
6. Bring to a simmer and cook for 45 minutes.
7. Cool and strain

Bon Appetit!