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Roasted Winter Vegetable Soup

Susan the CA Grown Mom
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course dinner, Main Course, Soup
Cuisine American

Ingredients
  

  • 3 large leeks, dark green tops removed and the rest washed and chopped
  • 2 parsnips, chopped into 1/2 inch pieces
  • 4-8 carrots, chopped into 1/2 inch pieces
  • 3 celery stalks, sliced into 1/2 inch pieces
  • 1 sweetpotato, diced into 1/2 inch pieces
  • 2 shallots, quartered
  • 8 garlic cloves
  • 2 T. fresh thyme, chopped
  • 2-3 T. extra virgin olive oil 6
  • cups chicken stock, you can use any broth you prefer

Instructions
 

  • Preheat oven to 425 degrees.
  • Place all the chopped vegetables in a shallow baking sheet. Drizzle with olive oil and toss to coat all the pieces. Add the chopped thyme and salt & pepper. Stir to incorporate.
  • Roast in the oven for 20 minutes.
  • While the veggies are roasting, heat up the broth over medium heat.
  • When the veggies are done, transfer them to the heated broth and allow to slowly simmer for 20 minutes.
Keyword broth, Carrot, Celery, garlic, Leek, olive oil, Parsnip, Shallot, sweetpotato, thyme
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