Roasted Vegetable Soup - cooking recipe

Ingredients

2 lbs russet potatoes, about 4 large
1 lb turnip, about 2 small
1 large red onion
3 garlic cloves, minced
1 lb eggplant, about 1 medium sized
1/4 lb zucchini, about 1 medium
1 lb parsnip, about 2 small
1 lb carrot, about 3 large
1 large red pepper
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dry basil
1 teaspoon dried thyme
1 teaspoon dry oregano
6 6 cups beef broth or 6 cups vegetable broth

Preparation

Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
I also use separate bowls when removing from the oven.
Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.