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14 cups (3.5L)
2parsnips, chopped in ½” (1cm) pieces
2carrots, chopped in ½” (1cm) pieces
2zucchini, chopped in ½” (1cm) pieces
1onion, chopped in ½” (1cm) pieces
1red pepper, chopped in ½” (1cm) pieces
1tomato, cut in ½” (1cm) pieces
1sweet potato, peeled and cut in ½” (1cm) pieces
2 tbsp30mLCrisco® Canola or Vegetable Oil
8 cups2Lchicken stock, vegetable stock or water
½ cup125mLorzo pasta
¾ cup175mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 : Preheat oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
2 : Combine chopped vegetables in a large bowl. Toss with oil. Place in a single layer on prepared baking sheets. Bake in preheated oven 35-40 minutes or until lightly browned.
3 : Place roasted vegetables and chicken stock in a large saucepan or stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup. Add pasta, salt and pepper. Bring soup to a boil. Cover, reduce heat and cook for an additional 15 minutes. Stir in evaporated milk. Taste and adjust seasonings.
You should have approximately 10 cups (2.5L) chopped raw vegetables which will cook down to approximately 7 cups (1.8L). Use your favourite vegetables just make sure you use this amount.
Orzo pasta is a small rice shaped pasta. You can replace it with any small soup pasta.
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