Oven Roasted Veggie Soup

Posted on December 8, 2013. Filed under: Food Made Simple, Health, Soup Made Simple | Tags: , , , , , , |

Food - Roasted Vegetable SoupThis is the easiest soup to make!  I was amazed at how delicious it was and truly a snap to put together.

This is for a day you are hanging out at home.  Roasting the vegetables in the oven is not hard, but it helps to have time to do it without pressure because you want them to be completely soft.

Food - Roasted Vegetables 1

Oven Roasted Veggie Soup

1.  Scrub and chop off ends of winter vegetables:  turnips, sweet potatoes, carrots, rutabagas, onion.  Put in a bowl, drizzle with olive oil and salt.  Toss with big spoon and then lay out on a pan.

2.  Do the same with squash and beets and put on a separate pan.  Peel the squash if you want to make it easier later, otherwise you can scoop out the flesh later.

Food - Roasted Vegetables 23.  Bake at 350º for about an hour or until soft.  You may need to stir them up once or twice.

4.  Put in a big soup pot with some chicken or vegetable stock (I used turkey stock I found in the freezer).  Heat through.   Blend with an immersion blender to make a smooth, creamy soup.

5.  Add 1 whole can of coconut milk and blend  together.

6.  Here are some spices I used but make it your own:  thyme, Penzey’s Berbere Seasoning, aleppo Pepper, fresh rosemary minced, roasted garlic (I threw some cleaned cloves into the oven with the veggies), S+P.

7.  For a garnish I put a fresh chopped honey crisp apple on top.  This was a perfect hearty dinner for a very cold winter’s night.

Thanks to Glenda for her inspiration on this recipe!

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