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Wednesday, February 15, 2017

Winter Roasted Veggie Soup

10 ounces parsnips (about 3 medium) peeled and cut into 1/2 inch pieces
2 medium carrots, peeled and cut into 1/2 pieces
2 lb butternut or any other winter squash, peeled and cut into 1/2 cubes
3 stalks of celery, cut into 1/2 inch pieces
1 medium celery root (about 1 1/4 lbs) peeled and cut into 1/2 inch cubes
3 leeks, white and light green parts only, cut into 1/2 inch pieces
2 shallots, quartered
8 garlic cloves, thinly sliced
salt and freshly ground pepper
1 1/2 T chopped fresh thyme or 2 t dried
2 1/2 T olive oil
5 C low sodium canned vegetable broth
1 Bay leaf
3/4 C dry white wine

 Toss everything but the last three ingredients together and place in a shallow roasting pan Place in oven and roast for 20 minutes Raise the heat to 450 and roast another 10 to 15 minutes or until vegetables are just tender Meanwhile bring broth and bay leaf to a boil in a large pot Remove the vegetable form the pan and deglaze the pan with the wine, scraping any brown bits from pan Pour the vegetables and the liquid from the bottom of the pan into the broth Reduce heat to low and simmer for 10 minutes, partially covered Serve with a hot crusty bread.

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