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Winter Veggie Soup Recipe

Posted by Katherine Frank on January 19, 2012 0 Comments


Ahh, it finally feels like winter! What sounds better on a rainy night than a big bowl of soup and some rustic country bread to dip? The following recipe can be altered using whatever veggies are in season. Go to your local farmer's market and check out what veggies you see there. then you know they are going to taste fresh and seasonal. This soup is very forgiving too. Some people like to keep it a little chunky, some people like to thin it out with lots of broth so it's smooth. You can even pass it through a strainer if you want it more refined. Have fun with this recipe and throw in any other spices or flavors you like. Throw in some kale or beans after step (5) if you want to change it up a bit. 

Ingredients

  • carrots
  • butternut squash
  • onion
  • beets
  • vegetable stock (equal to the amount of all veggies combined)

Directions

  1. Preheat oven to 450
  2. Chop all veggie to 1" thick cubes, and lay on a baking sheet
  3. Drizzle veggies with olive oil, salt and pepper
  4. Roast carrots, squash, onions and tomatoes until tender
  5. If you have an immersion blender (hand-held blender), add veggies to soup pot with the veggie stock. Puree until smooth. If you don't have an immersion blender, add veggies to a blender or food processor with a half cup of veggie stock. Blend until smooth. Transfer to a soup pot
  6. Simmer soup 30 mins, adjusting seasoning to your taste. You can also adjust thickness by adding more veggie stock.
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