Velvety Roasted Vegetable Soup
"Rich and flavorful soup created by my son and I after a trip to the farmers market"
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
1 pot of soup
- Serves:
- 8-10
ingredients
- 1 celery root, peeled & cubed
- 2 small parsnips, peeled & cubed
- 2 medium carrots, peeled & cubed
- 1 medium onion, peeled & cubed, sweet variety
- 1 head garlic, top 10% sliced off
- 1 large potato, peeled & cubed
- 1 small butternut squash, peeled, seeds removed & cubed
- 1 red bell pepper, previously roasted, peeled, and seeded
- 1 bunch kale, rinsed, dried, stems removed
- 6 -8 cups chicken stock, fresh
- 1 sprig thyme, fresh
- 1 sprig rosemary, fresh
- salt
- pepper
- extra virgin olive oil
- frying oil
- balsamic vinegar, reduction
directions
- Place all of the vegetables except kale and roasted red bell pepper on a large baking sheet. Season with salt, pepper, and a drizzle of extra virgin olive oil. Toss so all items are evenly coated). Roast in a 425 degree oven for about 40-60 minutes until all vegetables are softened and beginning to brown/caramelize.
- At the same time, roast the garlic in the oven on a different rack for about 25 minutes. Place the full head with the top sliced off on a sheet of aluminum foil, add a drizzle of extra virgin olive oil and wrap tightly before placing in the oven.
- Place all roasted vegetables, including bell pepper, into a large soup pot over medium heat on stove. Squeeze some of the fresh roasted garlic to the mixture. Tie the rosemary & thyme with twine (for easy removal) and add to the pot. Add Chicken stock and bring to a boil, seasoning to taste along the way. Reduce heat to low and simmer for about 10-15 minutes.
- In the meantime, deep fry or pan fry the kale in canola or peanut oil until crispy. Drain, cool, and set aside.
- Remove tied herbs from the soup pot and puree using immersion blender to the consistency of your liking. I like mine velvety smooth. Taste for seasoning -- adjust as appropriate with salt and pepper. If the soup is too thick, add extra stock.
- Return the soup back to the low heat for another 10-15 minutes. If you want to add a little cream or half&half here, it is safe to do so.
- Serve in a bowl with a drizzle of a thick, reduced balsamic vinegar reduction.
- and some crispy fried kale. You can also garnish with croutons, pepitas or pumpkin seeds, chopped pistachios, or a dallop of thick greek yogurt.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
