I great up in a household where the only soup we really had was homemade chicken or turkey soup when we were sick or after a holiday bird was cooked. Needless to say, I no longer eat these soups, nor did I ever really. Soup was never really my thing. I was a kid who didn't like my food to touch so I was clearly never going to like them cooked together. Then one day, I don't even really remember when that was, I found that soup was so much more than chicken, carrots and rice.
I know since that time this soup has been one that warms my heart and my body on those cold Autumn days. I often play around with it, and my soup is always kind of chunky because that's how I like it but you can add more to less stock to taste.
This recipe has been adjusted from Ina Garten's Roasted Vegetable Soup
- 1 1/2 pound carrots, peeled
- 1 pound parsnips, peeled
- 1-2 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 3-5 cups Vegetable Stock
Place all the cut vegetables in a single layer on sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Place vegetable mixture in a food processor and add stock, along with parsley until blended to desired consistency.
I tend to use less stock, but you can add more to think the soup out.
Serve with bread or crackers of your liking. Or make a delicious Vegan Grilled Cheese with Vegan/Gluten Free Bread, veggies and Daiya cheese, the flavor that strikes you today. (I really like the spicy cheeses from them).
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