Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 170 grams brioche loaf or challah; 907 grams small butternut squash (about , peeled and seeded; 454 grams carrots, peeled; 710 milliliters chicken stock, preferably homemade; 2 Tbsps chopped fresh flat-leaf parsley; 0 teaspoons kosher salt; 2 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp good olive oil; 3 Tbsps good olive oil; 4 servings Good olive oil; 454 grams parsnips, peeled; 1 large sweet potato, peeled; 1 Preheat the oven degrees F

Roasted Vegetable Soup requires roughly 30 minutes from start to finish. Watching your figure? This dairy free and vegetarian recipe has 758 calories, 15g of protein, and 41g of fat per serving. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It works well as a main course. A mixture of kosher salt and pepper, pepper, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender).

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Immersion Blender

Food Processor

Sauce Pan

Bowl

Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Ingredients you will need

Chicken Stock

Vegetable

Water

Soup

Equipment you will use

Pot

Serve with Brioche Croutons and a drizzle of good olive oil.

Ingredients you will need

Olive Oil

Croutons

Brioche

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Ingredients you will need

Butternut Squash

Sweet Potato

Vegetable

Parsnip

Carrot

Place all the cut vegetables in a single layer on 2 sheet pans.

Ingredients you will need

Vegetable

Drizzle them with olive oil, salt, and pepper. Toss well.

Ingredients you will need

Olive Oil

Pepper

Salt

Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Spatula

Sprinkle with parsley, season to taste, and serve hot.

Ingredients you will need

Parsley

Slice the bread about 3/4-inch thick.

Ingredients you will need

Bread

Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.

Ingredients you will need

Croutons

Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper.

Ingredients you will need

Olive Oil

Croutons

Pepper

Salt

Equipment you will use

Frying Pan

Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

Equipment you will use

Ziploc Bags