Recipe

Roasted Winter Vegetable Soup Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year, 2 months ago This hearty soup is made with tender,roasted winter vegetables with a bit of white wine and broth. Less than an hour from start to finish, Recipe and photo from Stonewall Kitchen Prep:15m Cook:40m Servings:6	Pat2me
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Ingredients

10 ounces parsnips (about 3 medium) peeled and cut into 1/2 inch pieces

2 medium carrots, peeled and cut into 1/2 pieces

2 lb butternut or any other winter squash, peeled and cut into 1/2 cubes

3 stalks of celery, cut into 1/2 inch pieces

1 medium celery root (about 1 1/4 lbs) peeled and cut into 1/2 inch cubes

3 leeks, white and light green parts only, cut into 1/2 inch pieces

2 shallots, quartered

8 garlic cloves, thinly sliced

salt and freshly ground pepper

1 1/2 T chopped fresh thyme or 2 t dried

2 1/2 T olive oil

5 C low sodium canned vegetable broth

1 Bay leaf

3/4 C dry white wine

Directions

Place a rack in the center of a 400 oven

Toss everything but the last three ingredients together and place in a shallow roasting pan

Place in oven and roast for 20 minutes

Raise the heat to 450 and roast another 10 to 15 minutes or until vegetables are just tender

Meanwhile bring broth and bay leaf to a boil in a large pot

Remove the vegetable form the pan and deglaze the pan with the wine, scraping any brown bits from pan

Pour the vegetables and the liquid from the bottom of the pan into the broth

Reduce heat to low and simmer for 10 minutes, partially covered

Serve with a hot crusty bread.

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Comments

lanacountry 1 year, 2 months ago said:
A WONDERFUL recipe and presentation.. will fix
this one soon!! Many thanks,
Lan :) ^ ^ ^ ^ ^5

marmay 9 months, 4 weeks ago said:
I really need to make this now! Thankyou for a beautiful recipe.

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