I love roasted vegetables and I love soup so this recipe really grabbed my interest. Plus, Scott and I have been trying to avoid cream in soups – this recipe seemed like a good fit in more ways than one. (There’s no cream in this soup!) My sister-in-law, Jacqueline, shared it with me after taking a look at the Sweet Kitchen blog. I’m thankful to have it because it is a tasty soup. We served it with cheese toast but a friend, Wanda Ginner, thought garlic toast would go nice too. Another idea.
Roasted Root Vegetable Soup
1/4 cup olive oil
1 small butternut squash, peeled, seeded and cubed
1 large parsnip, cubed
1 small rutabaga, cubed
2 leeks, thinly sliced
1 onion, quartered
3 bay leaves
4 thyme sprigs, plus extra to garnish
3 rosemary sprigs
5 cups vegetable stock
salt and freshly ground black pepper
sour cream, to serve
Preheat oven to 400 degrees. Pour the olive oil into a large bowl. Add the prepared vegetables and toss thoroughly with a spoon until they are all coated in the oil. Spread out the vegetables in a single layer on one large baking sheet. Tuck the bay leaves, thyme and rosemary sprigs among the vegetables. Roast the vegetables for about 50 minutes until tender. Remove from the oven, discard the herbs and transfer the vegetables to a large pot.
Pour the vegetable stock into the pot and bring to a boil. Reduce the heat, season to taste, then simmer for 10 minutes. Use a hand blender or transfer to a food processor or blender. Process for a few minutes until thick and smooth.
Return the soup to the pot to heat through. Season and serve with a dollop of sour cream. Garnish each serving with a sprig of thyme if you like.
Credit: Jacqueline Sweet