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 honey to the roasting veggies to add some extra sweetness. Like a few others I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top too although my son is allergic to nuts so we didn't try it. Also there was huge variation in rutabaga size at the store so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!
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 of garlic (in skin) to the roasting vegetables as well as an onion. Add or substitute a few carrots or maybe some celeriac.
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 skins on the red potatoes for added color (tiny red flecks) and nutrition!
I made this soup last night It was terrific. It was very filling. I served it with garlic bread a perfect meal.
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. This soup was absolutely amazing. My husband and I loved it. We made it exactly as written with no substitutions and thought it was great. It will be a staple in our house this winter!
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 added and extra sprig of rosemary as everything simmered together and removed it before blending. I also skipped making the rosemary oil and instead finely chopped the rosemary before mixing it with the vegetables.
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 vegetables and pureed. We added 1/2 pint heavy cream before serving and skipped the balsamic vinegar and oil. Would definitely make again.
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 before adding the veg. I also read the recipe wrong and didn't simmer the vegetables in the stock just blended them in small batches in the blender with a ladleful of broth. Mixed the whole lot back into the pot and simmer it for a few minutes to blend. Came out great!! This does make an almost obscene amount of soup though. I should have halved it. Hopefully it will freeze well!
Yummy. This was really great. I found however that there the quantity of vegetables indicatged in the recipe was in excess of what I needed. Perhaps our Canadian parsnips and rutabagas are bigger than the ones you guys have in the US however I ended up cutting back on the veggies and still making a huge pot of soup. I left some of the veggies in pieces rather than puree all of them to add a bit of texture to the soup...but I loved it my kids loved it too. Great one..thanks!
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 carrots roasted those and pureed them into the soup. Add a star! Much more to my liking more balanced flavors thicker. I will make it again but with the modifications.
