Adam (vintage_venus) wrote in vegancooking,

Roasted Root Vegetable soup

1/4 cup olive oil
1 small butternut squash, peeled, seeded and cubed
2 carrots, cut into thick rounds
1 large parsnip, cubed
1 smalled yellow turnip, cubed
2 leeks, thickly sliced
1 onion quartered
3 bay leaves
4 thyme sprigs
3 rosemary sprigs
5 cups vege stock
salt and pepper to taste
(note: Dried herbs can be used in place of fresh; use 1/2 tsp of each and sprinkle over vegetables in step 2.

1. Preheat oven to 400 F. Put olive oil in large bowl. Add prepared vegetables.
2. Spread vegetables in a single layer on a baking sheet.  Add herbs among the vegetable.
3. Roast for 50 mins until tender, turning the vegetables occasionally. Remove from oven, discard herbs and transfer vegetables to large sauce pan.
4. Add stock in pot and bring to a boil. Reduce heat, season to taste, then simmer for 10 min. Transfer to blender and process until thick and smooth.
5. Return to pan if needed to reheat.
Tags: soups (uncategorizable)
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