Farmstand Root Vegetable Soup
Author: Leslie Neri
Serves: 6-8 servings
- 2 large beets
- 2 large golden beets
- 2 parsnips
- 2 small acorn squash
- 1 medium potato
- 4 cloves garlic, chopped
- 1 small sweet onion, chopped
- 1 bay leaf
- 2 sprigs fresh sage, remove stems
- 2 teaspoons coriander
- a few tablespoons extra virgin olive oil
- 2 cups organic vegetable stock
- 2 cups water
- Note: Use whatever root vegetables are available at your local farmstand.
- Preheat oven to 400 degrees.
- Wash and dry vegetables.
- Place whole beets, parsnips and potato on a large baking sheet and drizzle with olive oil.
- Cut squash in half, scoop out seeds, drizzle with olive oil, salt and pepper.
- Place squash cut side down on the baking pan with the other vegetables.
- Roast until soft to pierce with a fork. (about 30 minutes for squash and 1 hour for beets & parsnips)
- When done, let cool. Peel the beets and parsnips and give everything a rough chop.
- Add garlic, onion and bay leaf to a large soup pot with olive oil and saute 3-5 minutes.
- Add coriander, sage and all the roasted vegetables.
- Add stock and water (I like to use both but you could just use one or the other). Add enough liquid to just cover the vegetables.
- Heat the soup through and puree using a hand mixer or transferring batches to a blender or food processor.
- Add salt and pepper to taste and enjoy!
photo credit: pinterest.com