Roasted Veggie Soup


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.


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


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



Roasted Chicken and Veggies


I really enjoy a roasted chicken and veggies.  Last night I bought a small chicken seasoned with salt & pepper, and stuffed it with 2 full heads of garlic.  I brushed on a glaze made of melted butter, finely chopped rosemary, and lemon juice.  For the veggies I used parsnips, carrots, sweet potatoes, fennel and onions. Then I seasoned them with salt, pepper and olive oil.  I let everything roast on a 350 degree oven for an hour and a half or so.  The veggies had a nice glaze and seemed even candied.  The chicken was super juicy and full of flavor.  I cut the chicken up and plated them with the veggies topped with the juices and parsley.  If you are a vegetarian or vegan you can enjoy these veggies and even puree them into a soup. This meal is definitely great for cold weather.

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