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Roasted Vege Soup

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Ingredients

  • For roasted winter vegetables:
  • 3 to 4 cups vege stock
  • 1 quart roasted winter vegetables (recipe follows)
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots, peeled
  • 1 pound parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 small butternut squash (about 2 pounds), peeled and seeded
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Details

Preparation

Step 1

In large saucepan, heat 3 cups of vege stock. In 2 batches, coarsely puree the roasted vegetables and the vege stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more vege stock and reheat. The soup should be thick but not like a vegetable puree, so add more vege stock and/or water until it's the consistency you like.

Preheat oven to 425 degrees. Cut the carrots, parsnips, sweet potato and butternut squash in 1- to 1 1/4-inch cubes. Vegetables will shrink while baking, so don't cut them too small.

Place all cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Makes 8 servings.

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