A couple of weeks ago, I drove my parents home from an appointent (Dad couldn't drive) and a free non-Friday dinner accompanied the trip. Not being a Friday, the soup was allowed to be something other than chicken.
Mom found an interesting recipe for a roasted vegetable soup with all sorts of fancy stuff, and decided that it might taste just as good without the fancy add-ons. It did, and it was fun to recreate as well.
Roasted Vegetable Soup
- 1 large potato, peeled, cubed
- 1 sweet potato, peeled, cubed
- 1 acorn squash, peeled, cubed
- 3 carrots, peeled, cut in 1-inch chunks
- 2 parsnips, peeled, chopped
- 2 red bell peppers, quartered
- 6 cloves garlic, peeled
- 2 tbsp olive oil
- 2 cups vegetable stock + 2 cups water, or 4 cups water
- salt and pepper
- Preheat oven to 375F
- In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
- Spread in single layer on a large cookie sheet.
- Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
- Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
- Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.