I love the winter months when you can just toss a bunch of ingredients into a pot and it turns into an instant meal. That is what is so fantastic about soup, you can put anything in it. Pureed soups are especially good as they can hide ingredients from those finicky eaters. Packed with nutrition, and filling, soup is the way to go this winter.
In this recipe, I decided to combine soup with an all-time favorite for me, roasted vegetables. You could even use leftover roasted vegetables in this recipe.
Roasted Root Vegetable Soup
- 1 large parsnip, peeled and chopped
- 1 large turnip, chopped
- 4 red potatoes, chopped
- 2 large carrots, peeled and chopped
- Optional: rutabaga, sweet potato, beets
- 1 tablespoon fresh rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, minced
- 1 cup minced celery
- 5 cloves garlic, minced
- 4 cups vegetable stock
- 2 cups milk (dairy, soy or other)
- Preheat oven to 425 degrees.
- Toss the root vegetables, 2 tablespoons olive oil, rosemary, salt and pepper on large roasting pan. Roast for 45 minutes.
- Saute the onions, celery, garlic and 1 tablespoon oil in a large stock pot until golden brown.
- Pour in stock. Bring to a bring to a boil.
- Add the roasted vegetables to the stock, and pour in the milk.
- Puree. (I like to leave some texture behind.)
- Serve with a sprig of rosemary.
Yields: 8 servings
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