LonoLife’s Roasted Veggie Soup

Ingredients:

● 1 quart roasted vegetables

● 3 cups chicken stock

● 1 cup of water

● 1 serving LonoLife chicken bone broth

● Salt & pepper to taste

Roasted Veggies:

● 1 lb carrots, peeled

● 1 lb parsnips, peeled

● 1 large sweet potato, peeled

● 1 small butternut squash, peeled and seeded

● 3 tbsp olive oil

● Salt & pepper to taste

Directions:

1. Preheat the oven to 425 degrees F. On two sheet pans, place the cut up vegetables and

drizzle them with olive oil.

2. Bake for 25-35 minutes, until vegetables are tender, turning once with a metal spatula.

3. Once cooked, heat chicken stock and LonoLife chicken bone broth in a large saucepan.

4. Add in the roasted vegetables and simmer for 20-30 minutes, until vegetables are tender.

5. Puree using an immersion blender or food processor. Add in more chicken stock to create

the desired consistency.

6. Season and enjoy!