Roasted Root Vegetable Soup

By KatrinaB

Ingredients

• 1 large beet
• 1 medium russet potato
• 1 parsnip
• 1 carrot
• 1 onion
• 2 tablespoons olive oil
• 1/2 tablespoon Herbs de Provence
• 6 cups vegetable broth
• 2 teaspoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• sour cream

Details

Preparation time 10mins

Preparation

Step 1

Preheat oven 400 degrees
Scrub the beet, potato, parsnip and carrot. Peel the onion. Cut the beet and onion in half. Place the vegetables in a cast iron pan. Drizzle with olive oil and sprinkle Herb de Provence over the top.
Roast vegetables for 1 hour
Remove and allow to cool enough to handle the beet and remove peel. Chop vegetables into thirds and transfer to a food processor. Add the vegetable broth, red wine vinegar, salt and pepper. Puree until smooth.
Serve warm with a dollop of sour cream.