Roasted White Veggie Soup
Soup is “easy to make” food because, well, it practically makes itself.
This particular recipe is hearty and filling, yet it only has 2 teaspoons of olive oil in the entire pot. The reason it tastes so “rich” is because I made it with (homemade) beef stock. If it was spring or summer, I would prefer a lighter version, and make this recipe with chicken or vegetable stock.
Try it both ways, it is just that easy.
1 small leek, sliced
1/4 large red onion, small dice
3 skinny or 2 large celery ribs, small dice
5 medium mushrooms, small dice
1 large parsnip, small dice
1 medium-large turnip, small dice
1/2 head cauliflower, bite sized pieces
4-5 cups rich beef stock
1 can (15oz) cannellini beans
salt & pepper to taste (white & black)
What & How to do it:
Preheat your oven to 375˚, convection roast or bake. Line a baking tray with parchment paper or aluminum foil and set aside. Prepare all of your ingredients as described above, slicing and dicing, etc…
In a large bowl combine the parsnips, turnips and bite sized cauliflower pieces, toss in 1 teaspoon of olive oil, season with salt & pepper to taste then massage the oil into the veggies with your hands. I say massage because there is very little oil and you want to get all the veggies coated. Pour the mix onto the lined baking sheet and roast until edges get crispy and browned.
While the vegetables are roasting, heat 1 tsp of olive oil in a soup pot, add in the leeks and onions, sauté until the onions are translucent and fragrant. Add in the celery, sauté, add in the mushrooms, sauté, cannelini beans, sauté, and at the point which you hear a good hiss in that pot, add in enough beef stock to cover all the contents, cooking on medium low. It should be starting to smell really good at this point.
When your roasted white veggies are golden and ready, pull them out of the oven and toss them into your soup pot. As I have said before, roasting concentrates the inherent nautre of whatever food you are roasting. The flavors in this soup will be more intense as a result, making it rich and full bodied, instead of anemic tasting. Cover the vegetables with more of your stock, keeping in mind that you don’t need to use all the stock if the vegetables are covered and comfortably swimming in enough broth. Cook for another 15-20 minutes. Turn off the flame and let it sit while you get your blender ready.
Using a slotted spoon, scoop out the vegetables from the soup pot and put them into the blender, ading liquid as need so the blender can liquify without struggling. Add the puree back into the soup pot and combine the ingredients all together on low heat. The consistency should be like a New England clam chowder, thick but loose (paradoxically), just not sludgy.
That’s it. So easy. So little fat. Of course a dollup of sour cream would be gorgeous in the center of your soup bowl with a sprinkle of chopped chives- but a dollup of plain, no fat thick Greek yogurt would too. We had ours without those bells and whistles and it was great on its own!