My personal obsession with my submersion blender continues…
This autumnal soup of roasted root vegetables is sweet and homey. It smells great while cooking, and is easily converted to vegetarian or vegan using the instructions below.
- Carrots (16 oz)
- Parsnips (3, pealed)
- Garlic (3 cloves)
- Sweet yellow onion (1/2)
- Olive oil (3 tbs)
- Butter (1 tbs)
- Chicken broth (32 oz)
- Bay leaf
- Salt & pepper to taste
- OPTIONAL: Plain yogurt (1/2 cup)
- Place carrots, parsnips and garlic in a pan with about 2 tbs olive oil and salt to taste. Roast at 400 degrees for 1 hour, or unlit lightly browned and bubbling over the skin.
- Slice onion. Saute in sauce pan with 1 tbs butter and 1 tbs olive oil until translucent.
- Add roasted veggies to the onion and cover with chicken broth. Simmer until tender, about 10-15 minutes over low-moderate heat. Turn heat off.
- Fish out the bay leaf–seriously, this will fuck things up
- Blend vegetables and broth using a submersion blender, or transfer to external blender as needed.
- Optional: for a little extra creaminess blend in 1/2 cup plain yogurt
- Garnish with parsnip chips, croutons, toasted pine nuts or slivered almonsds
- Vegetarian: sub out the the butter for an extra tbs of olive oil and the chicken broth for vegetable; skip the yogurt for vegans. Super good.
- More veg: leaks, red potatoes, rutabagas and celery root are great additions to the roast veg mix, and can be treated exactly like the carrots and parsnips. Just chuck them in there. A NOTE ON BEATS: A small amount of red beats will go a long way; be free with the golden ones. NO: fennel. I mean that.