Wednesday, November 26, 2014
Roasted Root Vegetable Soup
The taste was intriguing. I added the parsnips because you all may be tired of how many different ways I can turn carrots into soup. Mixing the veggies with the rosemary gave the soup a sweet/savory combination that tasted like I had added nutmeg. It is also a very filling soup, and much thicker than I had expected, given how watery everything looked in the pot.
*1/2 lb carrots, peeled and chopped
1 lb parsnips, peeled and chopped
*4 ribs celery, chopped
2 Tb oil, divided
*1/2 tsp dried oregano
*1 tsp dried rosemary
*1/2 C diced onion
*1 quart chicken or vegetable stock (low sodium)
salt and pepper to taste
1. Line a baking sheet with foil and preheat oven to 400º. Coat carrots, parsnips, and celery with 1 Tb oil and arrange on the baking sheet in a single layer. Sprinkle with oregano and rosemary and bake until just beginning to char, about 45 minutes. Stir every 15 minutes to keep from sticking to pan.
2. Remove vegetables from oven and set aside. In large saucepan, sauté onion in 1 Tb oil until browned, about 8 minutes. Add stock and roasted vegetables and bring to a boil. Reduce heat, cover, and simmer until vegetables are completely softened, about 15 minutes.
Serves 4 as lunch, 6 as an appetizer
Difficulty level :)