Winter Vegetable Soup

Adapted from Simply Recipes

Serves 6 to 8

Best made a day ahead of time. This should have barley cooked with it or served over rice or other grain. Might be good with corn added at the end or green onion and maybe a little a vinegar drizzle.

Ingredients

2 medium carrots, peeled and quartered lenthwise
1 parsnip, peeled and quartered
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
A few dashes of hot sauce, optional

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, parsnip, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Add hot sauce to taste. Discard thyme sprigs and bay leaf.

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