Roasted Root Vegetable Soup | CUESA

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Roasted Root Vegetable Soup


Sarah Henkin, CUESA’s Market Chef (February 10, 2009).

Serves 4


½ pound carrots, peeled and chopped into large chunks
½ pound parsnips, peeled and chopped into large chunks
½ pound potatoes, peeled and chopped into large chunks
½ pound leeks, split down the middle to wash away dirt and roughly chopped
½ pound rutabagas, peeled and chopped into large chunks
1 small onion, peeled and chopped into large chunks
2-3 cloves garlic, peeled
2 tablespoons olive oil
1-2 spring, thyme
2 ½ pints vegetable stock
2 bay leaves
Salt and pepper, to taste
½ cup yogurt


  1. Preheat oven to 400 degrees.  Place all vegetables in a large bowl and toss with olive oil, salt, and thyme to coat. Put on a baking sheet with bay leaves, cover with foil, and bake for 30-45 minutes until tender.

  2. Remove bay leaves.  Add to blender with a bit of the vegetable stock and puree until smooth – you may have to do this in batches.  Heat a heavy-bottom pot over medium flame.  Add the pureed vegetables and stir in remaining vegetable stock.  Taste, adjust seasoaning with salt and pepper.  Ladle into bowls, swirl in a tablespoon of yogurt in each bowl.  Serve.


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