Roasted Root Vegetable Soup is the perfect soup course for the Easter table.
Now that I’ve shared all those yummy bread recipes, it’s time to share a soup to go with them!
This month’s Soup Saturday Swappers theme is Root Vegetable Soups hosted by Wendy at A Day in the Life on the Farm!
There are so many ways to interpret root vegetable soup! Potatoes? Onions? Beets? Carrots? Celery root? I mean, you could go so many directions on this!
Almost immediately I decided I wanted carrots involved, since it’s Easter and all. Then I decided that I also wanted beets (beets are so delicious!) Then, I kept adding some of the more flavor neutral root vegetables (parsnip and rutabaga), plus some necessities (onion and garlic) and got to roasting!
This soup is absolutely perfect, especially when the strong root vegetable flavors are balanced with the tanginess of a nice feta or goat cheese – plus a sprinkling of basil!
Roasted Root Vegetable Soup
Adapted from Food & Wine
1 large beet (about ½ lb)
4 parsnips (about ½ lb)
2 carrots (about ½ lb)
½ rutabaga (about ½ lb)
1 medium onion
2 cloves garlic, smashed
2 tbsp extra virgin olive oil
Salt & pepper
6 cups chicken broth
1 small spring rosemary, minced (about ½ tsp)
1 handful basil, chopped (about 2 tbsp)
Feta or goat cheese, to serve
Preheat the oven to 500 degrees F.
Peel all of the vegetables and cut to about ½-inch thickness. Place the veggies on a rimmed baking sheet. Drizzle the olive oil over the veggies and season liberally with salt & pepper. Bake in the preheated oven for 30-40 minutes, stirring every 10 minutes or so, until the vegetables are just beginning to brown along the edges.
Heat the broth in a soup pot over medium heat. Add the roasted vegetables and herbs. Simmer until the vegetables are completely softened.
Remove from heat. Use an immersion blender to puree the soup (alternately pour the soup into a blender.) Pour into bowls and serve with crumbled feta or goat cheese on top.
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