Roasted Winter Root Soup with Garlic and Herbs

February 13, 2012

My grocery store had all these light colored roots for cheap, so this is an alternative to Potato-Leek soup. The beans add protein. You can put the herbs in AFTER you blend the soup to keep it light colored. The herbs make it a little green, but I don’t mind a little green soup.

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Roasted Winter Root Soup with Garlic and Herbs

2 medium Turnips – peeled and cut into 1-2 inch pieces
2 small-medium Parsnips – peeled and cut into pieces
1 medium leek – washed and cut into pieces (some green, mostly white parts)
8 cloves of garlic – peeled

1/2 cup fresh herbs (I used sage and cilantro to be wild) – washed

1 16oz can of white/light beans (garbanzo or any other) – rinsed

4-5 cups of broth (veggie or chicken best. I lazily dissolved a big boullion
cube.)

1-2 cup of water

Olive oil, salt and pepper

Red pepper flakes – optional

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1. Preheat oven to 400F degrees.

2. Put turnips, parsnips, leek, and garlic into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper to taste.

3. On a large baking sheet (covered with foil if you like), spread the mixture
evenly. Bake/Roast for 20-25 minutes on 400F. (It’s ok if things get a little brown – just don’t let anything burn to a crisp.)

4. Put everything from the oven, the beans, the herbs*, and the broth into a big soup pot. Add water to make sure liquid is 2 inches above the “stuff.” Bring to a boil.

5. Lower heat and simmer for 10 minutes.

6. Turn off heat and let cool a few minutes. Hand blend or put in a traditional blender in batches. Salt and pepper if needed.

*If you didn’t add the herbs, chop and add some on top before serving. I find it easier to throw it all in.

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