Roasted Root Vegetable Soup #SoupSwappers #EasterRecipes
Roasted Root Vegetable Soup is the perfect soup course forthe Easter table.
Now that I’ve shared all those yummy bread recipes, it’s timeto share a soup to go with them!
This month’s Soup Saturday Swappers theme is Root VegetableSoups hosted by Wendy at A Day in the Life on the Farm!
There are so many ways to interpret root vegetable soup! Potatoes?Onions? Beets? Carrots? Celeryroot? I mean, you could go so manydirections on this!
Almost immediately I decided I wanted carrots involved, sinceit’s Easter and all. Then I decided thatI also wanted beets (beets are so delicious!)Then, I kept adding some of the more flavor neutral root vegetables (parsnipand rutabaga), plus some necessities (onion and garlic) and got to roasting!
This soup is absolutely perfect, especially when the strongroot vegetable flavors are balanced with the tanginess of a nice feta or goatcheese – plus a sprinkling of basil!
Roasted RootVegetable Soup
Adapted from Food & Wine
1 large beet (about ½ lb)
4 parsnips (about ½ lb)
2 carrots (about ½ lb)
½ rutabaga (about ½ lb)
1 medium onion
2 cloves garlic, smashed
2 tbsp extra virgin olive oil
Salt & pepper
6 cups chicken broth
1 small spring rosemary, minced (about ½ tsp)
1 handful basil, chopped (about 2 tbsp)
Feta or goat cheese, to serve
Preheat the oven to 500 degrees F.
Peel all of the vegetables and cut to about ½-inchthickness. Place the veggies on a rimmedbaking sheet. Drizzle the olive oil overthe veggies and season liberally with salt & pepper. Bake in the preheated oven for 30-40 minutes,stirring every 10 minutes or so, until the vegetables are just beginning tobrown along the edges.
Heat the broth in a soup pot over medium heat. Add the roasted vegetables and herbs. Simmer until the vegetables are completelysoftened.
Remove from heat. Usean immersion blender to puree the soup (alternately pour the soup into ablender.) Pour into bowls and serve withcrumbled feta or goat cheese on top.
Serves 6
This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we're serving up!
Saturday
- Garlic Soup with Pasta and Peas by A Day in the Life on the Farm
- Mounds Cake by Family Around The Table
- Roasted Root Vegetable Soup by Amy's Cooking Adventures
In case you missed them, here’s Monday, Tuesday, Wednesday, Thursday, and Friday’s #EasterRecipes
Monday
- Deviled Ham Bites by A Kitchen Hoor's Adventures
- 30 Minute Dinner Rolls by Amy's Cooking Adventures
- Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
- Easy Citrus Ham by Jolene's Recipe Journal
- Sausage and Vegetable Strata by A Day in the Life on the Farm
- Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
- Dipped Strawberry Carrots by Family Around The Table
- Easter Malted Milk Dip by Hezzi-D's Books and Cooks
- Sharadan's Lemon Blueberry Parfaits by Cooking With Carlee
- Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime
Tuesday
- Italian Easter Bread by Palatable Pastime
- Carrot Cake Pancakes by Sew You Think You Can Cook
- Torta Salata Pasquale by A Day in the Life on the Farm
- Creamy Coconut Mini Tarts by Making the Most of Naptime
- Dill Roasted Radishes by A Kitchen Hoor's Adventures
- Roasted Parmesan Asparagus by Family Around The Table
Wednesday
- Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
- Cinnamon Crescent Rolls by Tip Garden
- Individual Easter Breads by Cooking With Carlee
- Tomato Asparagus Quiche by Caroline's Cooking
- Mini Peeps Whoopie Pies by Palatable Pastime
- Rosemary Garlic Herb Rib Roast by Family Around The Table
- Honey butter Peas and Carrots by Jolene's Recipe Journal
- Pea and Pasta Salad by A Kitchen Hoor's Adventures
- Roasted Eggplant Salad by A Day in the Life on the Farm
Thursday
- Baked Eggs with Tomatoes by A Day in the Life on the Farm
- Carrot Cake Energy Balls by Sew You Think You Can Cook
- Classic Peanut Butter Confetti Bars by Making the Most of Naptime
- Easter Muddy Buddies by Family Around The Table
- Grandma's Easter Bread by Amy's Cooking Adventures
- Linda's Famous Carrot Cake by Cooking With Carlee
- Mimosa Bundt Cake by Palatable Pastime
- Mini Easter Cheesecake Bites by Hezzi-D's Books and Cooks
- Spring Herb Brie Bake by A Kitchen Hoor's Adventures
Friday
- Carrot Cupcakes with Bailey's Frosting by A Kitchen Hoor's Adventures
- Easter Egg Blondies by Cooking With Carlee
- Easter M&M Thumbprint Cookies by Family Around The Table
- Frosted M&M Blondies by Palatable Pastime
- Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
- Homemade Chocolate Flowers by Caroline's Cooking
- Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
- Quick and Easy Garlic Knots by A Day in the Life on the Farm
