Roasted Root Vegetable Soup

This soup was born out of a promise to some of my sisters and sisters in law who saw a recipe for a soup that had vegetables they didn’t like. I told them I’d create a roasted root vegetable soup for them. Well, I hope they like this one! I had a bunch of root vegetables at home (plus a big kabocha squash) that needed to be used up. I roasted them all with lots of garlic and shallots and then dumped them into a pot with meat broth and let it cook for a little bit. I then pureed it with a hand held blender. This soup is rich and velvety and is perfect garnished with french fried onions. Feel free to swap out vegetables that you don’t like. You can also use vegetable broth if you want to keep it vegan. It’s very hard to mess up this soup.

The vegetables

All prepped and tossed with olive oil and salt

Roasted from the oven

In the pot waiting for the broth

Roasted Root Vegetable Soup

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 kabocha squash
• 2 medium to large sweet potato peeled
• 6 shallots peeled
• 1-2 heads of garlic peeled
• 2 celeriac roots knob celery or celery root
• 5 carrots
• 8 cups beef broth
• 1/4 cup olive oil
• Salt and pepper to taste

Method

 

1. Chop vegetables into big chunks
2. Leave the peel on the kabocha squash. When the vegetables are roasted you can just scoop out the flesh
3. Toss the vegetables with olive oil and salt
4. Spread on a baking sheet in one layer and roast at 400 for an hour and 15 minutes
5. Add roasted vegetables to a pot with broth and cook for 20 minutes on a medium flame
6. Puree
7. Serve and garnish with french fried onions