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Roasted Autumn Vegetable Soup
Posted By Alex On October 25, 2019 @ 1:28 pm In Soup | Comments Disabled
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.
Prep Time: 30 minutes Cooking Time: 90 minutes
Number of Servings: 6
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])
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
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