Roasted Vegetable and Rosemary Soup

Veggies:
1 adorable potato or yam
1 purple pepper
1 green pepper
2 medium-sized potatoes
1 large onion
5 cloves garlic
1 carrot
Marinade:
3 tablespoons of much more-virgin olive oil
1 sprig of fresh new rosemary or 2 teaspoons of dried rosemary
1 teaspoon thyme (dried)
½ teaspoon Celtic sea salt.
Mixture all the marinade ingredients with each other.
Chop all the greens (excluding the garlic) into medium-sized parts. Put all the veggies in a huge bowl. Throw them with the mari- nade until included. You may possibly require to do this in 2 levels, relying on the dimensions of the bowl you are utilizing. Spread all the greens on a large baking tray. Bake at 350 ranges F for 1 hour or right up until veg- etables are tender. Purée in a food items processor or blender, introducing warm water or stock to slender to most popular regularity. serve. add Celtic sea salt to taste.