P1200553 1 949x1024 Roasted Root Vegetable SoupP1200567 12 768x1024 Roasted Root Vegetable SoupP1200558 11 768x1024 Roasted Root Vegetable SoupAh, fall…the time of year when I bask in the glory of roasted vegetables as much as I can. Despite the fact that it’s been in the 70s for the last two days, you can really feel the season in the air. It’s crisp and chill with a sense of hustle and bustle everywhere you go. Well, after spending the day putting up my grandma’s Christmas decorations (cue the “awww”s), I wanted something to fill me up. So I dug out some under-appreciated veggies…root vegetables to be precise…to whip up a soup.

If there’s one thing you can say about root vegetables, it’s that they’re hearty. Fo realz. These suckers will fill you up without the bloat. Instead you’re fueled up and ready to put up more Christmas decorations haha. Okay, so when you think of root vegetables, your mind immediately goes to potatoes…but they get too much attention. Lets appreciate something different! So I wanted this soup to highlight the misfits of the veggie world – celeriac, parsnips, turnips, and beets. Simple but so flavorful when prepared properly. Each vegetable gives you a different taste that’s absolutely awesome. Then when you roast them in the oven, they get a tasty caramelized char that adds a smokey umami flavor. You can not go wrong with roasting!

After that, just plop all those delicious caramelized vegetables into a pot filled with broth and a couple of bayleafs. The vegetables will plump back up while keeping the roasted flavor. Then all you gotta do is blend and eat. It’s a really simple recipe…cause who wants to cook all night after working outside all day? Not me. My mom loves how thick the soup is and that it feels like a meal. Add a little crusty bread, maybe some pumpkin seeds to the top, and cozy up on the couch to eat. Enjoy!

 

3 tablespoons extra virgin olive oil

5 carrots (2 cups chopped)

1 parsnip (2 cups chopped)

1 beet (1 3/4 cups diced)

1 onion (1 1/2 cups chopped)

1 celeriac (celery root, 1 1/4 cups diced)

1 turnip (1 1/4 cups chopped)

6 garlic cloves (chopped)

2 bay leafs

6 1/2 cups vegetable broth (or water)

Salt/pepper, to taste

 

Preheat oven to 400 degrees Fahrenheit.

Chop all vegetables and put them in a large bowl. Toss with oil and a pinch of salt/pepper. Spread vegetables onto a baking sheet and bake for 45-50 minutes, or until vegetables are slightly charred and tender (stirring once midway).

Remove from oven and scoop all the vegetables into a large saucepan over high heat. Add in the broth (or water), bay leaf, and a large pinch of salt/pepper. Bring to boil, cover, and reduce heat to low. Simmer for 40 minutes.

Using an immersion blender, blend using you get your desired consistency (I like to keep it slightly chunky).

Serve with toasted croutons/bread and a salad. Enjoy!

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