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6
ServingsEasy
4 hr
Published 2008
Roasting vegetables does more than simply cook them. It transforms them into something savory and sweet, meaty and voluptuous—not the sort of attributes one usually ascribes to produce. This otherwise straightforward vegetarian vegetable soup benefits from the transformation. Although it takes 30 minutes of roasting before you start slow-cooking, the process is largely untended, and the roasting can be done days ahead.
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