>Roasted Root Veggie Soup

>Another wonderful food idea from Cake~or~Death.
This recipe was the first I made using parsnips. I fell in love.

Vegetable Broth (enough to cover veggies)
Sweet Potato
Chop and drizzle with a little EVOO, sprinkle with dried, crushed rosemary and salt and pepper. Toss in baking dish. Roast at 400* F for about an hour.

Place veggies and broth in pot and bring to boil. Use an immersion blender to blend until mostly smooth. I made it chunky and I made it smooth. I like either way – depending on my mood.

If you don’t have an immersion blender, VERY CAREFULLY transfer veggies and broth (leaving as many veggie chunks as you want) to blender. Blend until smooth.

I know, it isn’t exact. I used approx equal amounts of all the veggies and enough broth to cover. *shrug*


About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on February 1, 2010, in onion, parsnip, potato, root vegetables, soup, sweet potato, turnip. Bookmark the permalink. Leave a comment.

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