cups chicken stock, you can use any broth you prefer
Instructions
Preheat oven to 425 degrees.
Place all the chopped vegetables in a shallow baking sheet. Drizzle with olive oil and toss to coat all the pieces. Add the chopped thyme and salt & pepper. Stir to incorporate.
Roast in the oven for 20 minutes.
While the veggies are roasting, heat up the broth over medium heat.
When the veggies are done, transfer them to the heated broth and allow to slowly simmer for 20 minutes.