Roasted Fall Vegetable Soup

Roasted Fall Vegetable Soup

Summary

Yield
Servings
SourceCheri Leahy, RD, RDN
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Description

A delicious Roasted Fall Vegetable Soup is a perfect and healthy way to warm up on a cold fall day.

Ingredients

3  
Leeks
3  
Parsnips (peeled and cut crosswise into 1/2-inch pieces)
3  
Carrots (peeled and cut crosswise into 1/2-inch pieces)
2 lb
Butternut squash (Or any other winter squash) (peeled and cut crosswise into 1/2-inch cubes)
3  
Celery stalks (cut crosswise into 1/2-inch pieces)
1  
Celery root (peeled and cut into 1/2-inch cubes)
2  
Shallots (peeled and quartered)
8  
Garlic cloves (Thinly sliced)
1 1⁄2 T
Chopped fresh thyme leaves
3 T
Olive oil
5 c
Vegetable stock or canned low-sodium broth
3⁄4 c
Dry white wine
   
Salt and freshly ground black pepper (add to taste)

Instructions

  1. Position a rack in the middle of the oven and preheat to 400°F.
  2. Trim off the dark green sections from the leeks and save for making vege­table stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into 1/2-inch pieces.
  3. In one large or two medium very shal­low roasting pan(s) or rimmed baking sheet(s), combine the leeks, parsnips, carrots, squash, celery, celery root, shallots, garlic, and thyme. Drizzle with the olive oil, season with salt and pepper, and toss to evenly coat the vegetables. You don't want to have vegetables on top of one another; you want them in a single layer.
  4. Roast the vegetables for 20 min­utes. Turn the oven temperature to 450°F and roast for another 10 minutes, or until the vegetables are a nice golden-brown, almost crispy on the edges, and almost soft when you gently test them with a fork or small, sharp knife. You don't want them soft and mushy; they will continue cooking in the soup.
  5. Meanwhile, in a large stockpot over high heat, bring the vegetable stock to a boil. Turn the heat to medium-low and gently simmer.
  6. Remove the vegetables from the oven, add the wine, and deglaze the pan, using a spatula to loosen any bits clinging to the bottom. Pour every­thing from the baking sheet into the stock. Turn the heat to low and simmer, partially covered, for 20 to 30 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.
  7. Ladle the soup into mugs or bowls and serve piping hot.