Roasted Vegetable Soup
Carla Almeida
The best Fall soup. Roasting the vegetables rather than boiling them keeps the nutrients in and allows the juices inside to carmelize.
ingredients
- 3 to 4 cups Chicken Stock
- 1 lb Carrots, peeled
- 1 lb Parsnips, peeled
- 1 large Sweet Potato, peeled
- 1 small Butternut Squash (about 2 lbs), peeled and seeded
- 3 tbsp good Olive Oil
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 2 tbsp fresh Flat-Leaf Parsley, chopped
directions
- 1
1. Preheat the oven to 425 degrees.
- 2
2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
- 3
3. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well.
- 4
4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- 5
5. In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock with a food processor or an immersion blender.
- 6
6. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat.
- 7
The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like.
Source: Carla
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