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Ingredient
Roasted Root Vegetable Soup
Introduce
Ingredient
Food ration :
10 servings
1 small
butternut squash, seeded & cubed
2 large
parsnip, peeled & cut in chunks
1 small
turnip, peeled & cut in chunks
1 medium
rutabaga, peeled and cut in chunks
1 cup
freshly chopped cilantro
1 tsp
crumbled dried thyme
Cooking instructions
* Step 1
Preheat oven to 325°F.
* Step 2
Pour 2 tbsp extra virgin olive oil in bottom of a roasting pan.
* Step 3
Place all vegetables in the roasting pan and coat with a light misting of olive oil. Sprinkle with salt and pepper.
* Step 4
Toss bay leaves on top. Cover with a layer of parchment for the first 30 minutes of roasting. Then remove parchment and let roast for another 30 minutes. Mix occasionally for even roasting.
* Step 5
Remove from oven and dispose of all blak bits and bay leaves. Squeeze garlic out of its skins.
* Step 6
Puree in batches. Use the stock to help the process along; adding a cup of stock will make the bending easier.
* Step 7
Place all pureed vegetables in large soup pan or Dutch oven and set over low heat on the stove.
* Step 8
Add remaining stock (if any), basil, cilantro, thyme and rosemary.
* Step 9
Bring soup to gentle simmer and adjust seasonings, If you find the soup too thick, simply add more stock and reheat.
* Step 10
Serve in heated bowls with a sprig of rosemary or chives on each bowl for garnish.
Note: if there is a photo you can click to enlarge it
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to 4 tbsp extra virgin olive oil
butternut squash, seeded & cubed
sweet carrots, peeled & cut in cubes
parsnip, peeled & cut in chunks
turnip, peeled & cut in chunks
cooking onion, peeled & cut into rings
garlic, top cut off, loose skins removed
rutabaga, peeled and cut in chunks
red potatoes, scrubbed & cut in chunks
sweet potato, peeled & cut in chunks
sea salt & freshly ground black pepper
Bay leaves
Parchment paper
low-sodium chicken or vegetable stock
several fresh basil leaves
freshly chopped cilantro
crumbled dried thyme
rosemary, fresh if possible
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1. Start Small
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3. Focus on Adding—Not Subtracting
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