ROASTED VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 to 4 servings
Number Of Ingredients 19
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium
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