Roasted Veggie Soup

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This time of year is great to invent some delicious soups.  Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup.  I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness.  When I went to the supermarket, I picked up some different veggies and hoped that the combo would work.  For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy).  Here is the recipe.  I hope you enjoy.

Ingredients:

4 Cups of Butternut Squash, cubed into 1 inch squares

2 Parsnips, chopped

1 bunch of Asparagus

5 Carrots, Chopped

2 Leeks, Chopped

3 Garlic Cloves

1/4 cup of Extra Virgin Olive Oil

Salt (to taste)

Peppercorn (to taste)

1 Quart of Chicken Stock (You can also use Vegetable Stock)

3 Bay Leaves

4 Sage Leaves

Olive Oil

3 Cups of Oilve Oil for frying

Preparation:

Wash and clean all veggies.  Chop and cube then place then in baking pan.  Season with Salt, Peppercorn, Olive Oil, Bay Leaves and Sage.  Roast for about 1 hour on 375 degree oven.  After done roasting place the veggies in blender (you will probably need to do it in 2 parts), Add Chicken stock as needed to blend.  Dump some in a bowl and repeat process.

For frying the sage.  Heat some olive oil in a medium pot and fry the sage (be careful because it does splash a little). Should take about 2 to 3 minutes

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2 thoughts on “Roasted Veggie Soup

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