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My review
Roasted Winter Vegetable Soup
Always Cooking Up Something
"This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer."
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Ingredients
2 h 15 m servings 252 calsOriginal recipe yields 8 servings
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Directions
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- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Footnotes
- Note
- You could also serve this pale orange soup garnished with finely chopped sauteed cooking greens.
Nutrition Facts
Per Serving: 252 calories; 6 g fat; 48.6 g carbohydrates; 5.5 g protein; < 1 mg cholesterol; 951 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
2/4/2008
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of ...
Most helpful critical review
2/8/2010
After making this, I was disappointed. It was a bit less thick and more bitter/ less balanced than I had anticipated. I went back to the store and picked up a medium sweet potato and 1 lb of c...
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2/4/2008
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of ...
2/25/2007
Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves ...
10/21/2007
It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips, and it worked well. Try leaving the sk...
1/12/2007
I made this soup last night It was terrific. It was very filling. I served it with garlic bread a perfect meal.
1/1/2009
This was good, but to save the time and effort of peeling and cutting up the rutabegas, I used 4 turnips instead. I also sprinkled ground ginger over the vegetables while they were roasting, and...
12/8/2008
I was a little hesitant about making this at first since I am honestly not much of a vegetable person, but I really wanted to try out my white truffle oil and this was the first recipe I found. ...
10/5/2007
This soup was very tasty. I roasted the vegetables several days in advance and kept in the fridge. Tonight I simply made 10 cups of chicken soup base with bouillon cubes then added the vegetab...
12/4/2008
This was incredibly delicious. Instead of making the rosemary oil, I just tossed two big sprigs of it into the stock while it simmered. It pretty much fell apart so I just pulled the stems out...