I’m recently realizing how much of a wimp I am when it comes to the cold weather. I lived in Montana for two years and I’m still trying to figure out how I braved all the cold and the snow. These days, the minute the temperatures hit below 60 degrees I’m pulling out the jackets, scarves and mittens!
So, whether you are like me and freezing your buns off in the 50 degree weather we are having (don’t hate me!) or if you are freezing your buns off in the middle of a polar vortex, you will want to curl up with a bowl of this Roasted Root Vegetable Soup and binge watch every episode of Friends on Netflix! (Although I own every season on DVD, I’m so excited that I can now watch them on Netflix!!)
Let’s talk root vegetables for a minute. Root vegetables are vegetables that are actually the “root” off the plant, which means that they grow underground rather than on top of the soil. Most of them do have edible leaves that grow on the top of the soil, like carrots and beets. Most of the time people usually just eat the vegetable part, but the leaves can be just as edible and delicious!
You might be more familiar with carrots, sweet potatoes, and beets, but may not have experimented much with root vegetables like rutabega, turnips, and parsnips. Rutabega, turnips, and parnsips can have a little bit of a bite to them, so roasting them brings out more of their sweeter side and makes them delicious!
This soup is souper (haha??) easy to make! You could just chop all the vegetables and add them into the pot and cook them with the vegetable stock, but if you know me you know how much I love roasting vegetables! It brings out such a great flavor in the vegetables that I think is really important with the root vegetables we are using today. So, we are going to roast the vegetables with a little olive oil and salt and pepper and then we are going to add them to the pot with some onion, garlic, herbs and stock and then blend it right up!
This is the perfect winter soup to warm you up while you enjoy your Friends marathon!Print
- 2 cups diced parnsips, peeled first
- 2 cups diced rudabegas, peeled first
- 2 cups diced turnips
- 3 cups diced carrots
- 3 cups diced sweet potatoes, peeled first
- 4 teaspoons olive oil, divided
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 bay leaves
- 8–10 cups vegetable stock, depending on how thick you want the soup to be
- Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
- Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
- Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.
Adapted from the Barefoot Contessa