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Italian seasoning Salt and Pepper to taste Instructions In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes.
If you would like to freeze portions of it to use later, undercook the vegetables just a little. Once the soup is frozen flat, it is easy to layer in your freezer and won’t take up much room. As your motivational e-magazine, we understand and really appreciate the hard working of dedicated blogger[s].

Drizzle just a small amount of olive oil over the garlic and close the foil pouch around it, pinching it at the top.
While the vegetables are nearly done roasting, over a medium heat add the broth to a large saucepan and bring to a boil, then reduce the heat to a simmer until the vegetables are done. Once the vegetables are done, add the roasted potatoes and carrots plus the rosemary to the stock and remove from the heat. Using an immersion blender puree the soup until perfectly smooth, with no lumps remaining or working in batches use a high speed blender.

Be careful not to blend too much soup at once and put a towel over the lid when you are blending so the hot soup doesn’t explode out.

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