This soup caught my eye immediately as I looked through my "Complete Vegetarian" (published by Hermes House) cookbook. It is an absolutely gorgeous looking soup and the ingredients shout warmth and comfort! Honestly, I would've been happy eating the roasted vegetables just by themselves! They were absolutely incredble, flavor-wise. The original recipe encourages you to use other root vegetable and adapt the quantities you put into the soup. Well, I change recipes up all the time and if the recipe encourages it then all the more reason to experiment! I have used both butternut squash and sweet potatoes as the base for this soup and our family has enjoyed the flavor of both.
So, get back to your roots with me and enjoy a hot and hearty meal with your family!
2 leeks, thickly sliced (after slicing leeks, place in a bowl of cold water and allow dirt to fall to the bottom of the bowl, then scoop leeks out with slotted spoon)
1 onion, quartered
3 bay leaves
4 thyme sprigs
3 rosemary sprigs (I've used dried rosemary too)
5 cups vegetable stock
salt and freshly ground black pepper
Sour Cream to garnish
1. Preheat oven to 400 degrees. Combine olive oil and chopped vegetables in a large bowl, tossing until vegetables are coated with oil.
2. Spread vegetables in a single layer on a baking sheets. Tuck bay leaves, thyme and rosemary sprigs into vegetables.
3. Roast for 50 minutes or until vegetables are tender. Turn vegetables occasionally, ensuring browning on all sides.
4. Remove from oven and discard herbs and transfer vegetables to a large saucepan.
5. Pour the stock into the pan and bring to a boil. Reduce the head and season to taste, then simmer for 20 minutes.
6. For a smooth soup, transfer soup to food processor or blender and process for a few minutes until thick and smooth. Also good left as is with large pieces of vegetables.
5. Return soup to pan and heat through. Season and serve with a garnish of sour cream.
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