Roasted Russet & Sweet Potato Onion Soup

Ingrédients

• 4 cuillères à café, feuilles oregano
• 1 tbsp paprika
• 1 pincée pepper
• 4 tbsps rosemary
• 1 cuillère à soupe olive oil
• 3 cubes chicken stock
• 1 large onion
• 2 moyennes russet potatoes
• 1 13 cm de long sweet potato

Directives

1. Cut vegetables into large chunks and spread on a baking sheet.
2. Brush with olive oil. Sprinkle with rosemary, oregano and paprika.
3. Roast at 400 °F (200 °C) for one hour.
4. Combine vegetables and remaining seasonings in a blender with enough water to blend.
5. Transfer to soup pot and add additional water to reach desired consistency.
6. Bring to a boil, then reduce heat and simmer, covered for at least 2 hours.