Wednesday, February 17, 2010

Roasted Vegetable Soup

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
  1. Preheat oven to 375F
  2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
  3. Spread in single layer on a large cookie sheet.
  4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
  5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
  6. 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.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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