Roasted Veggie Soup

Spring in Southern Illinois means the weather ranges from freezing, raining to the sun shining and enjoying a warm day. The truth is that with the unpredictable weather combined with the corona virus currently ongoing this recipe for a good nutritious warm soup may be what we all need. 

3 cloves garlic, peeled and left whole
1 medium onion, roughly chopped
2 carrots, thickly sliced
1 parsnip, thickly sliced
1 large stalk celery, thickly sliced
½ small butternut squash, peeled and cubed (about 2 cups)
1 medium sweet potato, peeled and cubed
½ small fennel bulb, trimmed and cubed
10 whole fresh sage leaves
2 T. extra virgin olive oil
Salt and freshly ground black pepper to taste
5-7 cups vegetable broth (use gluten-free broth if you are gluten-sensitive)
Chopped flat leaf parsley, for garnish
Toasted pine nuts, for garnish
Aged balsamic vinegar, for garnish

Place the garlic, vegetables, sage and olive oil in a large roasting pan and stir to mix.  Sprinkle with salt and pepper.  Roast at 400 degrees for 35 minutes, turning once.  Puree with stock in a food processor or blender. (The amount of stock you need depends on the amount of vegetables you end up with, so start with 5 cups and add more until you get the thickness you want.)  Season with salt and pepper to taste.  Reheat and serve, garnishing with pine nuts, parsley and a drizzle of balsamic vinegar.

Note: Feel free to vary the vegetables here – for instance, you could use celery root, turnips and cauliflower in place of the celery, fennel and sweet potato. If you want to spice things up, sauté 2 tsp. minced fresh ginger in 2 tsp. olive oil over low heat for two minutes, adding 1 tsp. each of ground cumin and coriander, plus a pinch of cayenne during the last minute. Add this mixture to the food processor when you are pureeing the soup.

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