Butch Femme Planet - View Single Post - Vegan/Vegetarian Thread (discussion, recipes, laughs)

Dominique · 10-16-2011, 07:36 AM

Roasted Root Vegetable Soup
5 carrots, peeled and roughly chopped
5 parsnips, peeled and roughly chopped
1 small butternut swash, peeled, seeded and roughly chopped
2 leeks, washed and sliced (white and light green parts only)
1 medium onion, peeled and sliced
2 whole heads of garlic, tops removed and skins left on
¼ cup olive or canola oil
2 teaspoons sea salt
Fresh ground pepper
4 cups veggie stock
½ cup light cream
Preheat the oven to 400 degrees F.
Place the carrots, parsnips, butternut squash, leeks, onions and garlic on a large unlined baking sheet.
Drizzle the olive oil over the vegetables, sprinkle on the salt and a few grinds of pepper, and toss everything together ensuring the veggies are evenly coated with oil and spices, and laying flat on the tray.
Bake for 35 to 45 minutes, or until the leeks and onions are golden brown and the root vegetables are fork-tender.
Remove the vegetables from the oven and transfer them to a stock pot or dutch oven. Cover the soup with the stock and puree using an immersion blender. Alternately, puree the roasted vegetables and stock in a blender, and transfer to the pot.
Add the cream and warm the soup, lightly seasoning if needed. Serve warm with fresh bread or topped with crumbled feta.

Susbtitute vegetables as you please. I am still growing root veggies. Also, they are STILL very affordable at the market and this CAN be frozen.

ONE OTHER SUGGESTION: Instead of adding stock and turning into soup,
use immersion blender, ot your actual blender and puree the roasted vegetables and you will have a wonderful FRESH and fat free dip for a
football crudites. Very easy!

10-16-2011, 07:36 AM	#319
Dominique Member How Do You Identify?: Female/Lesbian/half the athlete I used to be Preferred Pronoun?: she/her Relationship Status: Dates Join Date: Nov 2009 Location: So proud to be a Pittsburgher Posts: 1,484 My Photo Gallery Thanks: 2,645 Thanked 3,730 Times in 1,166 Posts Rep Power: 21474853	The magic of roasted root vegetable soup Roasted Root Vegetable Soup 5 carrots, peeled and roughly chopped 5 parsnips, peeled and roughly chopped 1 small butternut swash, peeled, seeded and roughly chopped 2 leeks, washed and sliced (white and light green parts only) 1 medium onion, peeled and sliced 2 whole heads of garlic, tops removed and skins left on ¼ cup olive or canola oil 2 teaspoons sea salt Fresh ground pepper 4 cups veggie stock ½ cup light cream Preheat the oven to 400 degrees F. Place the carrots, parsnips, butternut squash, leeks, onions and garlic on a large unlined baking sheet. Drizzle the olive oil over the vegetables, sprinkle on the salt and a few grinds of pepper, and toss everything together ensuring the veggies are evenly coated with oil and spices, and laying flat on the tray. Bake for 35 to 45 minutes, or until the leeks and onions are golden brown and the root vegetables are fork-tender. Remove the vegetables from the oven and transfer them to a stock pot or dutch oven. Cover the soup with the stock and puree using an immersion blender. Alternately, puree the roasted vegetables and stock in a blender, and transfer to the pot. Add the cream and warm the soup, lightly seasoning if needed. Serve warm with fresh bread or topped with crumbled feta. Susbtitute vegetables as you please. I am still growing root veggies. Also, they are STILL very affordable at the market and this CAN be frozen. ONE OTHER SUGGESTION: Instead of adding stock and turning into soup, use immersion blender, ot your actual blender and puree the roasted vegetables and you will have a wonderful FRESH and fat free dip for a football crudites. Very easy!