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Roasted
Root Vegetables make this soup pop and you make it so fast! Top with
Big Croutons and enjoy with a glass of Zinfandel on
a cold winter evening. It makes a great lunch item for
the whole family.
| Pureed Roasted
Root Vegetables |
4 cups |
| carrots |
1 cup, chopped or diced |
| celery |
1/4 cup, diced |
| green beans |
1 cup, cut in half |
| mushrooms |
2 cups, raw, sliced (shitake, crimini, button) |
| chicken or vegetable stock |
2 cups |
| oregano |
1/2 tsp., dried |
| thyme |
1/2 tsp., dried |
| tarragon |
1/2 tsp., dried |
| olive oil |
1 Tbsp. (extra virgin or good quality |
- Sauté mushrooms in olive oil on med high
heat until crisp. Set aside
- Heat stock to simmer in pot large enough for pureed
vegetables. Add all ingredients except mushrooms and
milk. Simmer vegetables 5 minutes or until just tender.
- Add puréed vegetables, mushrooms and milk.
Stir and let simmer for about 15-20 minutes so flavors
increase.
- Check doneness of veggies by piercing with a fork.
- Don’t over cook veggies — they are going to
cook more once the pureed root vegetables are added.
- Fresh herbs will lose their flavor with prolonged
cooking, I suggest dried for soups instead of fresh.
- Soups taste even better the next day as flavors
become bolder.
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Potato Leek Soup with Pancetta and Roasted Shallots
Homemade Chili
Creamy Soups without the Cream
Creamy Vegetable Soup without Cream
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