Roasted Root Vegetable Soup
Creamy, comforting and incredibly simple. Just blend roasted veggies and broth in a blender and heat through. Can use some sweet potatoes, too, as long as you have 4 cups of veggies. But the parsnips and carrots add to its natural sweet flavor.
Ingredients
- 1 ½ lbs. carrots peeled and cut in 3/4 inch pieces
- ½ lbs. 2 large parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
- 1 medium or large red onion cut in large dice
- 1 medium about 6 ounces Yukon gold potato, quartered
- 2 garlic cloves in the skin
- 2 Tbs. extra virgin olive oil
- Salt and freshly ground pepper
- 6 cups chicken or vegetable stock or broth
- Chopped fresh herbs such as parsley, thyme, tarragon or chives, for garnish (optional)
Instructions
- Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking sheet in an even layer and place in oven.
- After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or until veggies are very tender and caramelized on the edges, stirring every 10 minutes.) Remove from the heat. You should have about 4 cups roasted vegetables.
- Holding the garlic cloves with a towel, squeeze pulp into the blender. Add half the vegetables and slowly add 2 cups of the stock. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth.
- Add salt and pepper, if needed, and heat through.
- Serve each bowl with a sprinkle of chopped fresh herbs and, if desired or top with a swirl of crème fraîche or yogurt.
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