Fall is here!
Time to roast some veggies and make a hearty soup.
While the ingredients for this yummy soup are roasting,
your home will smell so wonderful!!
FYI...what you see here is a DOUBLE batch!
~ Roasted Root Vegetable Soup ~
What You Need:
Olive Oil (for coating veggies)
1 small Butternut Squash, peeled, seeded and cubed
2 large Carrots, peeled and cut into chunks
1 large Parsnip, peeled and cut into chunks
1 small Turnip, peeled and cut into chunks
1 large Onion (yellow), peeled and cut into chunks
1 bulb Garlic, remove loose outer skins and cut off tops...leave whole
1 medium Rutabaga (or Swede), peeled and cut into chunks
1 large Sweet Potato (I used Yams), peeled and cut into chunks
4 small Red Potatoes, scrubbed and cut into chunks (skin on)
Freshly ground Black Pepper
3 Bay leaves
8 cups Chicken Stock
Several fresh Basil leaves (I omitted ~ might try it in future)
1 cup Cilantro, chopped (I omitted ~ as above...we'll see...not big on cilantro)
1 tsp. crumbled, dried Thyme
1 tsp. chopped fresh Rosemary
What You Do:
Preheat oven to 375 or 400 Farenheit.
Prepare all the veggies listed down to the potatoes.
Spread on a very large cookie sheet or in a roasting pan.
Drizzle olive oil over all (about 3 to 4 Tbsp),
making sure some gets into the garlic bulb.
Sprinkle with salt and pepper to taste. Toss bay leaves on top.
Cover with parchment paper and roast for 30 minutes.
Remove parchment paper after 30 minutes of cooking time and stir veggies.
Roast for another 30 minutes and remove from the oven.
Discard bay leaves and any black bits...set garlic aside.
Place the veggies into a stock pot and add the stock.
Squeeze the garlic out of its skin and add to pot.
Puree with a hand blender (if you have one) otherwise,
puree in batches in a blender or food processor.
Be careful not to overload your blender...do it in small batches!
Return to the pot and add in the basil, cilantro, thyme, and rosemary.
Bring soup to a gentle simmer and adjust seasonings.
Add more stock if needed to get the consistency you want. Enjoy!
I like to serve this with a dollop of plain yogurt in it...yum, yum! :)
**Recipe adapted from "The Eat-Clean Diet Cookbook" by Tosca Reno (2007)