Autumn vegetables naturally lend themselves to roasting.
Characteristic tastes are exquisitely transformed in the heat of the oven, creating an intensity of savoury flavour and a subtle sweetness.
Roasted Autumn Vegetable Soup
Prep Time: 30 minutes Cooking Time: 90 minutes
Number of Servings: 6
Ingredients:
6 -7 cups of a combination of some or all of the following autumn vegetables, peeled and cut into ½ inch chunks:
Parsnips
Carrots
Sweet potato
Acorn or butternut squash; pumpkin
2-3 tablespoons (45-60 mL) olive oil
1 teaspoon (5 mL) kosher or sea salt
½ teaspoon (2.5 mL) freshly ground black pepper
3-4 garlic cloves, minced
1-2 tablespoons (15-30 mL) olive oil
2 medium onions, medium dice
2 celery stalks, medium dice
5 – 6 cups (1 ½ litres) vegetable broth (commercial or homemade)
1 tablespoon (15 mL) fresh chopped thyme (or 1 teaspoon dried)
2 tablespoons (30 mL) fresh chopped Italian parsley
Salt and Pepper, to taste
1 tablespoon (15 mL) sherry vinegar
2 tablespoons (30 mL) heavy cream (optional)
Salt and pepper, to taste
Garnish: Sour Cream or Creme Fraiche; chopped parsley
Method:
- Preheat oven to 375 degrees. Prepare your choice of 5 or 6 cups of chopped vegetables and place in a large mixing bowl; Add 2-3 tablespoons of olive oil; sprinkle with salt and pepper. Place on a large parchment-covered baking sheet.
- Roast vegetables for 35-40 minutes, stirring every 10 minutes so the vegetables roast evenly. Add the minced garlic and continue to roast for an additional 10 minutes. Ensure the vegetables are tender.
- Heat a large soup or stock pot over low-medium heat. Add 1 – 2 tablespoons olive oil and sauté the chopped onion and celery for about 10 minutes, or until soft and fragrant (do not brown).
- Add the roasted vegetables to the soup pot and stir to combine. Slowly add the broth and bring to a very gentle simmer. Simmer 5-10 minutes. Add the thyme and parsley.
- With an immersion blender, puree the soup until the desired thickness is reached. Alternatively, a food processor or blender can be used to puree the soup.
- Stir in the sherry vinegar and the heavy cream (if using); add salt and pepper to taste.
- Heat through and serve. Garnish with some crème fraiche or sour cream and a sprinkle of extra thyme or parsley.
