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Note: you may add tofu or cooked chicken to this soup for protein.
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This recipe also finishes and brightens up the soup with a Single Estate, or any olive oil of your choosing for good healthy fats and polyphenols to make you better!
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Preheat oven to 400 degrees F.
On a baking sheet spread out all the veggies and drizzle with 18-Year Old Traditional Balsamic, salt and pepper. Toss to make sure all veggies are covered with the balsamic and roast in the oven for 15-20 minutes, tossing veggies half way through. Set aside.
Meanwhile in a pan, heat up the 2 Tbsp olive oil and add onion. Saute until onion is soft and translucent. Add garlic and stir. Add the roasted veggies, the broth and salt and pepper. Simmer for 10 minutes and then blend with an emersion blender or in a blender.
Ladle into bowls and drizzle with a bold single estate olive oil.
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