How to make it

  • Preheat oven to 425*F
  • Combine Brussels Sprouts, carrots and turnip in large bowl
  • Drizzle with ½ of the oil
  • Add thyme and salt & pepper to taste
  • Spread this mixture onto a baking sheet lined with parchment paper
  • Bake for about 30 minutes, or until golden brown
  • Set aside
  • Heat the remaining oil over medium-high heat in a soup pot
  • Add the onions and garlic
  • Cook until tender and golden
  • Add the mashed potatoes, stock and cream
  • Bring to a boil
  • Break up the baked veggie mix previously baked, and serve alongside
  • Sprinkle the parsley on top of the soup
  • Enjoy!

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    Another great recipe from my favorite Canadian Chef!
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    " It was excellent "
    chefzilla ate it and said...
    My that's good sounding!
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    " It was excellent "
    dagnabbit ate it and said...
    This really looks interesting. The vegetable-baked part sounds like it'd be good with other recipes too. Thanks :)
    Pete and Candy
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