Roasted Root Vegetable Soup
I roast a lot of Veg and have made soup from so many different combinations of Veg and they are all amazing, yet just a bit different in texture and taste. This latest version of Roasted Root Vegetable Soup deliciousness came from the leftover Veg from Thanksgiving. It was leftover steamed carrots, mashed potatoes, roasted potatoes, roasted parsnips and roasted sweet potatoes. The result was this beautiful orange, rich tasting creamy goodness. You can use any combination of Roasted Vegetables to create different flavors. Roasted Fall Vegetables are equally good in the soup creation as well as this Creamy Vegan Cauliflower version.
Roasted Root Vegetable Soup
Prep
Cook
Total
You can use any kind of Veg you have in the fridge for this soup. Just toss them onto a roasting pan, roast, add broth and whiz in the Vitamix
Ingredients
- Any combination of Veg to cover two large baking trays
- Eggplant, Sweet Potatoes, Carrots, Red Peppers, Parsnips, Beets, Squashes, Onions, Leeks
- Olive Oil
- 6-8 cups Veggie Broth
- Salt and Pepper
- Pumpkin Seeds
Instructions
- Lightly Glaze two baking sheets with Olive Oil
- Peel and dice the Veg to roughly the same size chunks
- Sprinkle with Sea Salt and a few grinds of Pepper
- Roast at 425f or 210c for 30-40 minutes, turning as needed
- When Veg are soft on the inside and golden on the outside, remove and plop into the Vitamix
- Fill with enough Broth to just cover
- Whirl in batches, adding Broth to make the consistency you like in a soup
- Toast the Pumpkin Seed over low flame in a dry skillet until browned and popping
- Top Soup with a grind of Pepper and Seeds
Roasted Autumn Soup
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