Warm up with Roasted Vegetable Soup

There is nothing as comforting as a warm bowl of soup when the weather starts to cool.  Take advantage of all the great root vegetables you find in the farmers’ market and make this delicious soup.  I found it in the Soup Bible cookbook.  I adapted it by adding a little more rosemary and roasted garlic for flavor.

To save time I made a big batch of the roasted vegetables.  Broccoli is not in the recipe but I decided to roast some at the same time.  Take the broccoli out after 15-20 minutes.  It doesn’t take as long to roast.  You can serve it with another meal.

Roasted Vegetable Medley Soup

Ingredients:

• 4 parsnips, quartered lengthwise

• 2 red onions, cut into wedges

• 4 carrots, thickly sliced

• 2 leeks thickly sliced

• 1 small rutabaga, peeled and cut into bit-size pieces

• 4 organic potatoes cut into chunks

• 4 T olive oil

•  Few sprigs fresh thyme

• 1 garlic bulb broken into cloves, unpeeled (I recommend ½-2 bulbs)

• 4 cups vegetable stock

• Salt and Ground Black Pepper

• Optional – Add ½ tsp dried rosemary

Directions

Preheat the oven to 400⁰F/200⁰C

• Cut the thick ends of parsnip quarters into four, then place them in a large roasting pan.  Add the onions, carrots, leeks, rutabagas and potatoes.  Spread them over in an even layer.

• Drizzle the olive oil over the vegetables.  Add the thyme sprigs and the unpeeled garlic cloves.  Toss well to coat with oil and roast about 45 minutes, until all the vegetables are tender and slightly charred.

• Discard the thyme from the roasted vegetables.  Squeeze the garlic cloves from their skins over the vegetables.

• In a blender or food processor blend vegetable stock and ½ the roasted vegetables until almost smooth.  If you have an inversion blender you can do this right in your soup pot. Bring to boil and season well with salt and pepper.  If you want a little more rosemary flavor, add the rosemary.

• Ladle the soup into bowls and garnish with fresh thyme leaves.. Enjoy!

Here is another great fall soup.