Soupy Sundays: Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

My brain is completely unable to wrap itself around the fact that Thanksgiving is less than two weeks away!

Cliché as it sounds… where has 2013 gone and can I have it back?!

While I’m pretty sure I can’t fire up the Delorian, I can make the most of what’s left of the year.  And that means tons of yummy Thanksgiving/Holiday/Christmas recipes to make and share.  So let’s dive in!

A bounty of beautiful seasonal veggies are the stars of this simple, healthy, and delicious dish.

With the except of the minimal oil for veggie tossing, and the optional sour cream, this dish is about as healthy as it gets.  Healthy by no means forfeiting flavor here, it is rich, hearty, bright and wonderful.  I could, and did, eat bowls of this stuff.

Because it’s so healthy and light, it would be the perfect starter for your Thanksgiving feast, less guilt to load up on the cheese laden stuff later 🙂

The smell of this roasting in the oven with all the fresh rosemary and thyme is a little slice of heaven.  I stuck my head in a few times.

Tell your guests there’s tons of cream in it, it might help the sell.  Only you’ll know how kind you’re being to them.

Roasted Root Veggie Soup

Roasted Root Vegetable Soup

Ingredients:

1/2 cup olive oil

1 small butternut squash, peeled, seeded and cubed

2 carrots, cut into thick rounds

1 large parsnip, cubed

1 small rutabaga, cubed

2 leeks, thickly sliced

1 onion, quartered

3 bay leaves

4 thyme sprigs, plus extra for garnish

3 rosemary sprigs

5 cups vegetable stock

salt and freshly ground black pepper

sour cream, to serve

Directions:

Preheat the oven to 400 degrees.  Put the olive oil into a large bowl.  Add the prepared vegetables and toss until coated in the oil.

Spread out the vegetables in a single layer on one large baking sheet.  Tuck the herbs among the vegetables.

Roast for 50 minutes until tender, turning the vegetables occasionally to make sure they brown evenly.  Remove from the oven, discard the herbs and transfer the vegetables to a large pan.

Pour the stock into the pan and bring to a boil.  Reduce the heat, season to taste, then simmer for 10 minutes.  Transfer the soup to a food processor or blender and process for a few minutes until thick and smooth.

Return the soup to the pan to heat through.  Season and serve with a swirl of sour cream.  Garnish each serving with a sprig of thyme.

From Complete Comfort Food.

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One thought on “Soupy Sundays: Roasted Root Vegetable Soup

  1. Pingback: Goodbye 2013 | Someone Left The Cake Out In The Rain

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