Mashed Potato and Roasted Vegetable Cream Soup
From chefelaine 15 years ago
- 35 minutes to make
- Serves 8
A pleasant and tasty way to use leftovers, this dish is both hearty and delicious.
Ingredients
- 2 cups cooked Brussels sprouts shopping list
- 1 cup cooked sliced carrots shopping list
- 1 cup cooked, diced turnip (or squash or corn) shopping list
- 2 tbsp canola oil shopping list
- ½ tsp dried thyme shopping list
- 6 to 7 chopped green onions shopping list
- 4 cloves garlic, finely chopped shopping list
- 3 cups cooked mashed potatoes shopping list
- cups vegetable OR turkey stock shopping list
- 1 cup 10% light cream shopping list
- 2 tbsp chopped Italian parsley shopping list
- salt and pepper to taste shopping list
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!
The Rating
Reviewed by 6 people-
This really looks interesting. The vegetable-baked part sounds like it'd be good with other recipes too. Thanks :)
Pete and Candy
dagnabbit
in Barrie loved it
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My that's good sounding!
chefzilla
in Hope loved it
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Another great recipe from my favorite Canadian Chef!
elgab89
in Toronto loved it
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