Vegetable Soup

By Maudie30

I had this soup in Ireland and fell in love with it.
What makes this soup so different is the roasted vegetables and the thick flavorful broth. Serve this on a cold day with warm brown bread.

Ingredients

• 3 parsnips, peeled and cut into 1/2" pieces
• 3 carrots, peeled and cut into 1/2" pieces
• 1 celery root, peeled and cut into 1/2" pieces
• 2 turnips, quatered
• 1 sweet potato, peeled and cut into 1/2" pieces
• 1 butternut squash, (about 2 lbs), peeled and cut into 1/2" pieces
• 1/4 C olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 3 Tbls butter
• 1 stalk of celery, diced
• 1/2 of a sweet onion diced
• 1 qt chicken stock (or vegetable)
• 1/2 C half and half
• salt and pepper to taste

Details

Servings 6
Cooking time 90mins

Preparation

Step 1

Preheat oven to 425 degrees.

Combine parsnips, carrots, celery root, turnips, sweet potato and butternut squash in a large bowl. Drizzle with olive oil and 1/2 tsp kosher salt. Toss to coat.

Spread vegetables in sheet pans, single layer and not crowded. (you want them to roast, not steam).

Roast for 30 to 45 minutes, until fork tender, stir ever 15 minutes to prevent burning.

Meanwhile, melt butter in a large pot or dutch oven over medium heat. Stir in celery and onion, cook and stir until onion has softened and is translucent, about 5 minutes.

Pour in stock and bring to a simmer, uncovered. Stir in roasted vegetables and continue simmering for 10 minutes.

Remove about 1/3 of the vegetables and puree with an immersion blender or pulse in a food processor. The pour back into the pot.

Stir in half and half and season with salt and pepper.

If soup gets to thick, you can thin it with more stock.

This soup freezes well.