Roasted Root Vegetable Soup

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It’s snowing here again. I just want to plant my garden, but of course, dear Mother Nature has her own ideas. Since it’s cold, I wanted something warming and filling… Soup!

I had a ton of root vegetables in the fridge… Including a beet almost the size of my head! I love a good root vegetable soup, but I wanted a little something different from my norm this time. I decided to roast the vegetables for more depth of flavor first. It added a certain fullness to the flavor. It’s just too bad I can’t be enjoying it while sitting in a mound of dirt in my garden!

Ingredients:

  • 1 leek, sliced thinly and washed
  • 4 cloves garlic, skin on
  • 2 cups beets, peeled and chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup turnips, peeled and chopped
  • 1 cup parsnips, peeled and chopped
  • 1 cup butternut squash, peeled and chopped
  • 2 Tbsp sunflower oil
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp dill
  • 3 tsp sea salt, or to taste
  • 1 tsp black pepper

Preheat oven to 425 degrees Fahrenheit.

Pour chopped vegetables, except leeks, onto a parchment lined baking sheet (or two), in a single layer. Drizzle with one tablespoon of the olive oil and sprinkle with salt. Place in preheated oven. Roast for 30-40 minutes, until tender and edges begin to brown.

Wrap garlic cloves in aluminum foil. Roast for 20 minutes and remove from foil and let cool.

Once vegetables are almost done roasting, heat remaining oil in stockpot over medium heat. Add leek and saute. Peel garlic and mince. It should slide right out of the skin now that it is roasted. Add garlic and spices to pot with leeks. Saute for another minute.

Pour roasted vegetables into stockpot and fill with enough water to cover. Simmer for 10 minutes, or longer if desired. Serve and enjoy!

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6 thoughts on “Roasted Root Vegetable Soup

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