Root Vegetable Soup Recipe
Every time I step into my friend Chiara’s home, the aroma of some expertly, authentically cooked Italian meal graciously greets me at the door. I pester her mother to reveal her secrets, and the following recipe is the first successful response I received. And of course, I’m going to share it with the whole Internet. Proportions are vague, but it’s hard to go wrong using seasonal veggies.
- 3 lbs of mixed root vegetables, in equal parts: turnips, parsnips, celery roots, rutabaga, butternut squash, sweet potatoes, carrots (important for sweetness)
- Olive oil – enough to coat vegetables
- Herbs of your choice (rosemary, thyme, basil are good to start with)
- 6 cloves of garlic
- 1 big shallot
- Salt and pepper to taste
- Vegetable stock
- Clean, peel, and chop veggies into 1 inch cubes.
- Double wrap in aluminum foil, adding olive oil, herbs, garlic, shallot, salt and pepper.
- Place in pan and roast at 400 degrees for 30-35 minutes, mixing once, until fork tender.
- Once slightly cooled (soup can even be made a day or so after you roast the veggies) place in pot with enough vegetable stock to cover vegetables.
- Cook over medium heat to soften further.
- Then, puree!
Suggested toppings: roasted chestnuts and sweet potato chips.
Best eaten: outside on a brisk afternoon complete with sweaters, falling leaves, and catching up with old friends.