Roasted Root Vegetable Soup

• 3 parsnips
• 3 carrots
• 1 celery root (medium sized)
• 1 rutabaga (medium sized)
• 2 turnips
• 1 sweet potato
• 1 stalk celery, diced
• ½ sweet onion, diced
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp ground black pepper
• 3 Tbsp butter or margarine
• 2 quarts vegetable broth, perhaps more
• ½ cup half & half OR soymilk
• salt & pepper to taste

Clean and scrape (peeling optional) the root vegetables, and cut into same-sized pieces. Combine in large roasting pans, coat with olive oil seasoned with 1 tsp salt & ½ tsp black pepper. Roast in 425° oven until fork-tender. Stir on occasion.

Melt butter or margarine in a soup pot or Dutch oven over medium heat. Chop celery and onion; cook until onion is translucent, about 5 minutes. Add broth and simmer, uncovered.

Add roasted vegetables; simmer 10 minutes or more. Turn off heat. Puree using an immersion blender, or cool a bit and blend batches in a regular blender. Add more broth as needed.

Add half & half or soymilk, season with salt & pepper to taste; reheat to desired temperature.

Serves 4. Great with a baguette and a salad.


Recipe from Weavers Way Coop in Philadelphia adapted slightly by Janet Peterman


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