At least once a week I gather up all the leftover veggies that haven’t been cooked and I roast them. I like to eat the roasted vegetables by themselves, serve them as a delicious side dish, or blend half of them into a wonderful winter soup!
Check out the 7 Amazing Benefits of Winter Vegetables
Not only warm and comforting for a hearty winter meal, Dr. Helene’s Roasted Vegetable Soup is also really pretty, with all the colorful veggies and herbs.
Choose a selection of local, organic vegetables and herbs based what flavors you like and what looks good when you go shopping. You will need about 4 pounds for 6 people if they are to accompany another dish, or 7 to 8 pounds if they are the main course.
Enjoy!
Serves 6
Ingredients:
- 4 pounds mixed vegetables such as butternut squash, beets, carrots, celery root, fennel, garlic, leeks, red onions, parsnips, bell peppers, potatoes, sweet potatoes, and turnip.
- 6 tablespoons olive oil
- 1 ½ tablespoons fresh organic herbs: thyme, parsley, rosemary, and sage
- Freshly ground Himalayan pink salt
- Freshly ground black pepper
Directions:
- Heat the oven to 400°F with an oven rack in the upper position.
- Clean the vegetables and cut them into slices or wedges of similar size. Put all the vegetables into a large bowl and toss them with your hands to coat them in the olive oil, herbs, salt, and black pepper.
- Divide the vegetables among 2 sheet pans or baking dishes. They should fit without being crowded. Put the pans in the oven and roast the vegetables until golden and tender, 45 minutes to 1 hour, turning them from time to time.
- Let the vegetables cool, then puree half of the vegetables in the blender.
Mix the pureed vegetables with the other half that were not blended.
Serve hot!