>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)
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*