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Roasted Root Vegetable Soup

Andrea Falcone Recipes Leave a Comment

There is something comforting and grounding about sticking a tray of wonderful home grown root veggies in the oven and making something come of it! I challenge myself each garden year to plant a new veg, and this year, along with a previous year’s challenge, this amazing creation came about. Roasted root veggies are so hearty, flavourful and grounding – they’re really all you need sometimes with the abundance of nutrients they pack into them! Enjoy this one with your guests this winter or for your holiday celebrations!

Serves 10-12

Ingredients:

Soup

  • 2 Celery Root (Celeriac), washed, peeled and cubed
  • 2 Carrots, peeled and chopped
  • 1 Fennel Bulb, chopped
  • 2 Cloves Garlic, peeled
  • 2 Bartlet Pears, washed and chopped
  • 2 Sprigs of Rosemary
  • 4 Tbsp Olive Oil, divided
  • Salt and Pepper for seasoning
  • 2 Leeks, washed and thinly sliced
  • 8 Cups Vegetable stock
  • 2 Cups Water
  • 1 tsp each Salt and pepper

Homemade Croutons

  • 5 Cups Cubed Bread (*recommendation to choose one with crunch
  • 2 Tbsp Salted butter, melted
  • 4 Tbsp Extra virgin olive oil
  • 1 Tbsp Finely chopped rosemary
  • Rosemary, fresh pepper, and olive oil to garnish

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, combine the chopped celery root (celeriac), carrots, fennel, garlic, pears, rosemary, 2 Tbsp of oil, salt and pepper. Stir to incorporate all ingredients.
  4. Place on parchment paper-lined baking sheet and roast for 30 minutes, turning at the halfway point.
  5. Place a large pot on the stove over medium-high heat. Add in 2 Tbsp of oil and heat through. Add in the leeks and sauté for 8-10 minutes until fragrant and translucent.
  6. Add in the broth (vegetable or chicken), water, salt and pepper, and bring to a boil.
  7. Once at a boil, lower to a simmer until the roasted vegetables are cooked.
  8. Meanwhile, prepare the croutons: place the cut up bread in a bowl. In a separate small bowl, combine the butter, olive oil and rosemary. Whisk to combine and add to the bread piece, tossing thoroughly to coat. Leave aside.
  9. Once the vegetables are cooked, add all contents of the tray to the pot and bring back up to a boil for a few minutes. Lower the heat and remove the pot from the heat.
  10. Using an immersion hand blender or blender of your choice, blend all of the soup ingredients together until fully incorporated. If you would like to leave some chunks, you can do that as well. If you feel it is too thick, you may need to add a bit more water.
  11. Place the soup back on the stovetop and leave on low heat.
  12. Just before serving, prepare the croutons. Place a large fry pan on the stove over medium heat. Add the croutons and allow to crisp up, stirring constantly, for about 6-8 minutes.
  13. Plate each bowl of soup, topping it off with minced rosemary, croutons, fresh cracked pepper, and a drizzle of extra virgin olive oil.

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