The Root of the Matter

We have a snow forecast for tonight so I am thinking of soup. And when I think of soup I think of lots of veggies. With the Farmers Market opening still a month away, I want to present you with a yummy, comforting pot of soup you can make for dinner and then eat for a few more meals after that.

Root veggies are the actual roots of plants and are used for cooking and for medicinal purposes. Some are taproots such as beets, turnips and carrots and others are tuberous roots such as sweet potatoes. These are very dense plants packed full of carbs and can many times be used instead of the typical carb side dishes such as potatoes or rice.

My friend Janet lives out in the country where many of these veggies are grown and harvested and then sold at the Farmers Market. She has shared this recipe with me and I am passing it along to you. The soup has a rich aroma, is full of nutrients and will please your palate as well. Enjoy!

 

JANET'S ROASTED WINTER VEGETABLE SOUP

1 large sweet potato
3 red/gold potatoes, unpeeled
3 carrots
½ butternut squash
2 turnips
1 onion cut in 8ths
8 cloves garlic, rough chopped
½ cup olive oil
onion powder
granulated garlic
fresh ground pepper
½ tsp. Smoked chipotle or regular paprika
1 tsp. Kosher or sea salt
1-2 quarts vegetable or chicken broth or stock
2 celery stalks with tops, thinly sliced
½ cup milk or half and half
Parmesan croutons

Preheat oven to 425

1. Cut up (1 inch cubes) the potatoes, carrots, squash and turnips.
2. Combine in a large bowl with onion and garlic.
3. Drizzle with ¼ c. olive oil. Sprinkle with all seasonings except salt.
4. Stir well to distribute seasonings. Line baking or sheet pan with parchment paper or foil and spray lightly with oil, spread veggies out on top.
5. Sprinkle with 1 tsp. kosher or sea salt.
6. Cook in 425* oven, covered with foil, for 45 minutes.  Stir vegetables and bake uncovered until soft and brown on the edges (20-30 minutes).
7. Place roasted vegetables in a stock pan or pot with 1 quart or more of vegetable or chicken stock.  Add two thinly sliced celery stalks, including leaves.   Bring to a low boil, reduce heat and simmer for 15 minutes. 
8. Puree soup in food processor or with an immersion blender.  More broth can be added if soup is too thick. 
9. Add ½ c. of milk or half and half, heat until warm.
10. Serve with Parmesan croutons.   

(Okay to vary the amounts and types of root vegetables.  Adjust seasoning to the amount of vegetables you use.)