Roasted Herbed Root Vegetable Soup

Roasted Herbed Root Vegetable Soup

Ingredients:

2 # Root Vegetables

1 Quart Chicken Stock

Olive Oil

Salt

Pepper

Fresh Herbs finely chopped

Preparation:

Coat the root vegetable medley from your bundle well with a little oil, salt and pepper. Add some fresh herbs like thyme, rosemary, or parsley. Roast them in a very hot oven until they are well done. This will bring out the natural sweetness of the vegetables. 

Prepare or purchase vegetable stock or chicken stock. You will need about one quart.

Transfer the roasted veggies into a large pot and add some of the stock. Carefully using a hand blender/processor, process the veggies into a smooth consistency. Keep adding the stock and some water (don't go too overboard with the stock) until you get the desired consistency. Add some more salt and pepper if required. The soup at this stage just needs a little more warming and it will be ready to serve. You can make it creamy with the addition of heavy cream, or low fat evaporated milt to save the calories.

Serve the soup with some fresh thick cut slices of bread. You could serve with a small dollop of sour cream or greek yogurt and some finely chopped parsley or even mint sprinkled on the top. Roasted vegetable soup is one of the easiest recipes you will ever make, and is so delicious, even your kids will love it!

Enjoy!

*Recipe courtesy of Patricia Fava

Roasted Vegetable with Creamy Polenta

Roasted Vegetables with Creamy Polenta

 Ingredients:

4 cups diced Acorn Squash –peeled and seeded

4 cups cubed Purple Potatoes

2 cups whole Baby Carrots

2# Parsnips peeled and diced

1 medium Onion, sliced

4 tablespoons Extra-Virgin Olive Oil

1/2 teaspoon Garlic Powder or fresh Garlic Cloves

3/4 teaspoon freshly Ground Pepper, divided

1  teaspoon Sea Salt

2 1/2 cups Vegetable Broth, or reduced-sodium Chicken Broth

1 cup Water

3/4 cup Cornmeal

1 teaspoon chopped fresh Rosemary, or 1/2 teaspoon dried

2/3 cup finely shredded Parmesan Cheese, preferably Parmigiano-Reggiano

Directions:

1.Preheat oven to 500°F.

2.Toss potato, squash, carrots, parsnips and onion in a large bowl with oil, garlic powder, ½ teaspoon pepper and sea salt. Spread on a rimmed baking sheet. Add a couple sprigs of rosemary. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.

3.Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining ¼ teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

*Recipe courtesy of Patricia Fava