Hearty root vegetable soup

After several days of eating rich food and with cold weather here to stay, we wanted to have something healthy to eat so a hot bowl of hearty root vegetable soup sounded delicious. I’m slowly turning Bryan into a soup man and with great flavor, heat and texture, this soup was a winner in our home.

We were able to get three meals off this pot of soup.

Ingredients to roast for 45 minutes at 400 degrees:

• 3 parsnips – peeled and sliced
• 12 large radishes – cleaned and halved
• 5 small yukon gold potatoes – peeled and halved
• 1 large white onion – cut into large chunks
• 1 orange bell pepper – cut into large chunks
• 2 Anaheim peppers – cut into chunks
• 5 cloves garlic – smashed
• Drizzle of olive oil over all veggies

Ingredients to saute:

• 4 ears of sweet corn – kernels sliced off each cob
• 1 leek – chopped
• 1 large shallot – diced
• 1 T. olive oil

Other ingredients:

• 5 C. chicken broth (I used Herbox)
• salt
• pepper
• cayenne pepper

What to do:

1. After roasting the veggies, puree them in a blender and set them aside.
2. Saute the corn, leeks and shallots in a stock pot in olive oil until they are soft and slightly brown.
3. Add the puree to the pan and stir in the 5 C. of chicken stock.
4. Simmer, add salt, pepper and cayenne pepper to taste.

Related posts:

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2. Turkey Tortilla Soup
3. Mood Cooking – Hot Stir-fry
4. Veggies on the Grill and Radishes Two Ways
5. Root veggie hash with radish sprouts