There might be an arctic blast happening outside but you wouldn’t know it in here. This warming soup is just the thing to keep you cozy on a freezing and snowy winter day. It’s also a quick and easy way to transform leftover roasted vegetables. Any mix of vegetables will do and you can just as easily make this soup for one or a crowd. I accessorized my soup with some kale chips lightly dusted with celtic sea salt and cayenne pepper.
Ingredients for roasting the vegetables:
1-2 medium sized sweet potatoes (I like to leave the skin on, cut into cubes – approx 1/2 – 1 inch pieces)
3 medium sized parsnips (peeled and cut into cubes – approx 1/2 – 1 inch pieces)
1 medium sized celery root (cut away the outside gnarly layer and cut into cubes – approx 1/2 – 1 inch pieces)
1-2 leeks (cut off the root end and green ends, slice in half lengthwise and rinse out any dirt/grit, cut into approx 1/2 – 1 inch pieces)
2-3 cloves of garlic (smashed with the side of a chef’s knife, remove paper skin)
Salt and Pepper
Heat oven to 425F. Pile all of the vegetables on a baking sheet and drizzle with a few table spoons of olive oil. Then sprinkle a few pinches of salt and pepper. Using your hands mix all of the veggies together with the oil, salt, and pepper so everything is evenly coated (feel free to add a touch more oil if the veggies need it). When everything is mixed make sure the veggies are evenly spread out on the baking sheet and place in the oven. They will need 30-40 minutes or so. Check on them at 15-20 minutes and stir them around so they cook evenly. They will be ready when cooked thru and soft on the inside while caramelized and browning on the outside – you can check by piercing the veggies with a knife or fork.
These roasted vegetables are delicious as they are OR for transforming them into a soup here’s what you need to do:
Ingredients for Roasted Vegetable Soup:
Roasted Veggies (see above)
Broth (Chicken or Vegetable are best and you can use homemade, store bought, or bouillon cubes)
Heat your favorite broth or stock in a pot (or you can even add hot water and a bouillon cube to a bowl for a super quick one-person meal).
When the stock is heated thru take it off the heat and add the roasted vegetables. With an immersion blender mix all together adding more vegetables or thinning out with more water to get the exact consistency you like.