Ingredients

Roasted Vegetables
• Olive oil
• Salt and pepper to taste
• 2 celeriac bulbs
• 1 small bag of baby carrots
• 4 large parsnips
• 1 fennel bulb (and stalks, too, without the wispy fronds)
• 1 onion
Soup
• Roasted vegetables
• 1 quart of chicken stock or vegetable stock
• 3 cups water
• 1 cup cream

Instructions

Roasted Vegetables
1. Preheat oven to 375°F.
2. Dice vegetables into 3/4" cubes.
3. Spread onto baking sheet. Sprinkle with olive oil and salt & pepper to taste.
4. Roast in oven for 1 hour.
Soup
5. Place roasted vegetables into a heavy stock pot.
6. Add chicken or vegetable stock & water.
7. Bring to a boil over medium heat, then turn heat down and simmer for 15 minutes.
8. Remove half of soup mixture and blend until smooth and creamy. You can also use an immersion blender. Return soup to pot.
9. Add cream and heat through.
Enjoy!

Notes