Roasted Vegetable Soup
There are so many reasons I love this soup; the preparation is really easy, just wash the veggies, no need to chop off the woody ends of anything. This is a great way to clear out the aged veggies sitting over ripe on your counter or in your fridge. This is versatile, use any veggie you want, this is a method more than just a recipe. This is easy and also really healthy. Oh, and did I mention its delicious? Mike said it’s my best soup yet!
Serves 4
150 g Asparagus (half a standard bunch, cleaned and chopped into one-inch pieces
227 g button mushrooms, cleaned and chopped roughly
1 Medium onion, chopped
4 Cloves garlic, smashed
1 Medium tomato, chopped
1 tbsp extra virgin olive oil
Coarse salt
Pepper
1 Medium russet potato, peeled and chopped
4 cups stock (I used chicken)
– Preheat your oven to 425.
– Bring the stock to boil in a large pot, meanwhile;
– Combine asparagus, mushrooms, onion, tomato, garlic and olive oil in a large roasting pan; season with coarse salt and pepper. Roast the veggies for 30 minutes, shaking the pan at least twice to ensure nothing is sticking to the bottom and burning.
– The stock should come to a boil around the same time your oven is preheated. When it does come a boil, add the potatoes (don’t add any seasoning).
– After the veggies have finished roasting, add them (careful not to burn yourself) to the pot with the stock and potatoes.
– Using an immersion blender or blender, puree the soup completely, you don’t want any lumps (which is why you didn’t have to be finicky with the veggies!).
– Taste and adjust seasoning.
Notes:
- This soup is a funky colour; I’m not going to lie, kinda like an earthy green.
- The veggies are versatile but I strongly recommend using mushrooms; the depth of favour you get from roasting them is insane.
- I know it sounds like a lot of garlic but since it is being roasted, the favours mellow with the heat and almost become buttery and sweet.