Fall has arrived! And with it came my obsession with roasted veggies and warm soups. Last night I merged both into this hearty root vegetable soup. It made the apartment smell warm and cozy, and it made me feel the same way eating it. I used a recipe from 330 Vegetarian Recipes for Health (thanks Dorothy!) as a base, but switched up a few ingredients as I'd bought what looked fresh at the market and added some spices that I already had.
Roasted root vegetable soup
Serves me three times (because Mitch wont eat such things)
Ingredients
2 tbsp olive oil
1 onion, roughly chopped
1 small butternut squash, peeled and chopped into 1 inch cubes
2 carrots, chopped into thick rounds
1 red bell pepper, cut into quarters
1 small parsnip, cubed
1 turnip, cubed
1 leek, thickly sliced (and then soaked in water to remove hidden dirt)
4 sprigs of thyme
3 sprigs of rosemary
1 tbsp dried oregano
3 cloves garlic, crushed
1 quart low sodium vegetable stock
salt & pepper to taste
Optional
1/4 cup coconut milk (I had some leftover)
1 cup water (depending on desired thickness)
Roasted root vegetable soup
Serves me three times (because Mitch wont eat such things)
Ingredients
2 tbsp olive oil
1 onion, roughly chopped
1 small butternut squash, peeled and chopped into 1 inch cubes
2 carrots, chopped into thick rounds
1 red bell pepper, cut into quarters
1 small parsnip, cubed
1 turnip, cubed
1 leek, thickly sliced (and then soaked in water to remove hidden dirt)
4 sprigs of thyme
3 sprigs of rosemary
1 tbsp dried oregano
3 cloves garlic, crushed
1 quart low sodium vegetable stock
salt & pepper to taste
Optional
1/4 cup coconut milk (I had some leftover)
1 cup water (depending on desired thickness)
1 tsp Sambal chili paste (for some spice)
1 tsp Thai red chili paste (for more spice!)
1 tsp ginger, freshly grated (because ginger's awesome)
Fresh cilantro for garnish
Preheat oven to 400°F (200°C). Mix cut vegetables and garlic in a bowl and coat with olive oil. Next, arrange veggies on a large baking sheet, in a single layer. Tuck the rosemary and thyme sprigs between the vegetables and place in the oven.
Roast for an hour, or until veggies are tender. (I turned on the broiler for a few minutes to make sure the root vegetables were nice and caramelized.)
1 tsp ginger, freshly grated (because ginger's awesome)
Fresh cilantro for garnish
Preheat oven to 400°F (200°C). Mix cut vegetables and garlic in a bowl and coat with olive oil. Next, arrange veggies on a large baking sheet, in a single layer. Tuck the rosemary and thyme sprigs between the vegetables and place in the oven.
Roast for an hour, or until veggies are tender. (I turned on the broiler for a few minutes to make sure the root vegetables were nice and caramelized.)
Remove from the oven and take out the herb sprigs. Place half the baked mixture into a blender with half the vegetable stock. Blend until smooth (firmly holding down the lid with a dish towel), and transfer to a large pot. Repeat with the remaining veggies and stock. Heat, season with salt and pepper, and let simmer for 10 minutes. This is where my recipe ended, but I decided to add a few more of my favourite soup ingredients.
I next added my leftover coconut milk, a cup of water, Sambal chili paste, and Thai red chili paste, and freshly grated ginger. I almost added a handful of dried lentils, but stopped myself because they soup was already so hearty looking. PS, I made sure to add the Sambal at the end because it gets SPICY when blended!
I next added my leftover coconut milk, a cup of water, Sambal chili paste, and Thai red chili paste, and freshly grated ginger. I almost added a handful of dried lentils, but stopped myself because they soup was already so hearty looking. PS, I made sure to add the Sambal at the end because it gets SPICY when blended!
The result? A warm and hearty, slightly spicy and creamy soup for dinner!
And lunch, too!
All photographs copyright © 2012 Jasmine Habart.
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