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Roasted Winter Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Cozy winter market veggie soup - rich and comforting.
Ingredients:
  • 2 sprigs fresh rosemary, chopped
  • 1 pinch kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 small butternut squash - peeled, seeded, and cut into large chunks
  • 3 rutabagas, peeled and cubed
  • 4 parsnips, peeled and thickly sliced
  • 4 new potatoes, peeled and halved
  • 10 cups chicken stock
  • salt to taste
  • freshly ground black pepper to taste
  • 2 teaspoons aged balsamic vinegar
  • 2 teaspoons white truffle oil
Instructions:
  • Using a mortar and pestle, crush rosemary and kosher salt until finely ground. Mix in olive oil and continue mashing until the oil develops a deeper green hue. Let it sit for around an hour.
  • Preheat your oven to 425 degrees F (220 degrees C) while generously coating a shallow roasting pan with cooking spray.
  • Combine squash, rutabagas, parsnips, and potatoes in a large bowl. Strain the olive oil mixture into the bowl through a fine-mesh strainer. Toss the vegetables to coat them evenly with the oil.
  • Spread vegetables on the pan in a single layer. Roast in a preheated oven for 30 minutes until golden brown and tender. Be sure to check and remove smaller pieces if they cook faster to prevent burning.
  • Simmer chicken stock gently in a large pot over medium low heat. Once the vegetables are roasted, add them to the pot of simmering stock and let it all simmer together for approximately 10 minutes.
  • Blend the soup until smooth using an immersion blender, blender, or food processor. Adjust consistency with additional broth or water if needed. Season with salt and pepper. Serve in warm bowls and drizzle each serving with 1/4 teaspoon balsamic vinegar and 1/4 teaspoon white truffle oil.

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