Recipe

Mashed Potato And Roasted Vegetable Cream Soup Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago A pleasant and tasty way to use leftovers, this dish is both hearty and delicious. Prep:30m Cook:35m Servings:8	Chefelaine
	colorful healthy easy cheap quick

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Fans

thatsmysty

elgab89

kitchenhap

dagnabbit

bakerygirl

chefzilla

Ingredients

2 cups cooked Brussels Sprouts

1 cup cooked sliced carrots

1 cup cooked, diced turnip (or squash or corn)

2 tbsp canola oil

½ tsp dried thyme

6 to 7 chopped green onions

4 cloves garlic, finely chopped

3 cups cooked mashed potatoes

cups vegetable OR turkey stock

1 cup 10% light cream

2 tbsp chopped Italian parsley

salt and pepper to taste

Directions

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!

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Comments

dagnabbit 1 year, 2 months ago said:
This really looks interesting. The vegetable-baked part sounds like it'd be good with other recipes too. Thanks :)
Pete and Candy

chefzilla 1 year, 2 months ago said:
My that's good sounding!

elgab89 1 year, 2 months ago said:
Another great recipe from my favorite Canadian Chef!

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