This is a roasted vegetable soup to slurp by the fireside when the temperatures drops and snow piles up in your driveway. It will sustain and fortify you, as well as relieve cabin fever. I make it even during warm weather, because it’s so easy, nutritious, and the ingredients are usually in my refrig.
I first ran onto the recipe in the New York Times, tweaked it a bit and realized it was very adaptable. While it calls for carrots, parsnips, onion, and potatoes, I often add butternut squash or leave out the parsnip. As long as you have 4 cups of roasted vegetables it works.
After that it’s just a matter of roasting the veggies along with a couple of cloves of garlic all mixed with a bit of olive oil. Put the roasted veggie in the food processor and blend in some chicken or vegetable broth. Remove to pan, warm, and serve. Sometime I finish the mixture off with an immersion blender to get it to the exact consistency I want.
When the steam rolls off the pot, ladle it into your best soup bowl and serve with a crusty chunk of artisan bread and a rich, buttery Chardonnay. You’ll forget all about the frightful weather outside.
Take a look at the recipe. If there’s any left, it freezes well.