This week we went from a beautiful 80° day on Sunday to chilly, windy fall weather on Monday. And fall weather totally calls for soup. I’ve been hoarding the root vegetables that have been in my baskets the last couple of week and decided this was the time for a soup creation to go along with the weather.
Cream of Roasted Root Vegetable Soup
- 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
- Roasted vegetables
- 1 quart of chicken stock or vegetable stock
- 3 cups water
- 1 cup cream
- Preheat oven to 375°F.
- Dice vegetables into 3/4" cubes.
- Spread onto baking sheet. Sprinkle with olive oil and salt & pepper to taste.
- Roast in oven for 1 hour.
- Place roasted vegetables into a heavy stock pot.
- Add chicken or vegetable stock & water.
- Bring to a boil over medium heat, then turn heat down and simmer for 15 minutes.
- Remove half of soup mixture and blend until smooth and creamy. You can also use an immersion blender. Return soup to pot.
- Add cream and heat through.
Feel free to substitute whatever root vegetables you have on hand.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens