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Category: Dinner
Roasted Vegetable Soup - TastyPlanner.com
Chef: Brizen
Rich and thick, this soup is filled with fall vegetables and vitamins but there’s not a drop of cream or butter. Roasting the vegetables does take a little bit of time, but its less than and hour and the payoff’s in the deliciously complex flavor. (From “Eating Well When You’re Expecting” by Heidi Murkoff with Sharon Mazel)
Ingredients
2 medium-size carrots, cut into 1-inch chunks (1 1/2 cups)
2 medium-size parsnips, cut into 1-inch chunks (1 cup)
1 small rutabaga, cut into 1-inch chunks (1 cup)
1 small red onion, quartered each quarter cut in half
1 tablespoon olive oil
4 teaspoons fresh thyme leaves
4 cups chicken broth
Instructions
1. Preheat the oven to 400F. Spray a large rimmed baking sheet with cooking oil spray.
2. Place the carrots, parsnips, rutabaga, and onion in a large bowl, add the olive oil, and toss to coat evenly. Spoon the vegetable mixture in an even layer onto the prepared baking sheet. Sprinkle some salt and pepper and 3 teaspoons of the thyme leaves on top.
3. Bake the vegetable until tender, about 45 minutes, stirring occasionally
4. Transfer the roasted vegetables to a large saucepan and add 3 cups of the chicken broth and the remaining 1 1/2 teaspoons of thyme leaves. Let come to a boil over high heat, then reduce the heat and let simmer until very tender, about 15 minutes.
5. Let the soup cool slightly, then working in batches if necessary, transfer to a blender or food processor and puree it until slightly chunky or smooth (as you prefer). If the soup is too thick, add additional chicken broth to thin it. Taste for seasoning, adding more salt and/or pepper as necessary.
6. If the Soup has cooled down too much, return it to the saucepan and gently reheat it over low heat. Sprinkle pumpkin seeds and parsley on top just before serving. The soup can be refrigerated, covered, for up to 2 days.
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