Sunday, January 1, 2012

Sweet Roasted Root Vegetable Soup


For those of you who are not familiar with what "root vegetables" would be; they're vegetables that grow under the dirt. So these vegetables would be onions, parsnips, white potatoes, sweet potatoes. yams, carrots, turnips and others. Some root vegetables taste better than others. For nutrition facts go here ... 

Sweet Roasted Root Vegetable Soup

Turn the oven on 400 degrees to pre-heat.

3 turnips, peeled - chopped
2 parsnips, peeled - chopped
3 carrots, peeled - chopped
3 cups of butternut squash - pealed, chopped
1 red onion, peeled, chopped
6 cloves of garlic, peeled
1 green pepper

Chop the  vegetables in 1/2 inch cubes, place on a cookie sheet and sprinkle with extra virgin olive oil. Put in the oven and bake for 20 minutes, or until the vegetables a lightly browned and soft. 

In a large soup pot add,

2 cups of celery
1 tablespoon, dried thyme
1 tablespoon, dried sage
3 bay leafs
sea salt and fresh ground pepper to taste
2 chopped apples, with skin on
6 cans of vegetable broth
3 cups of filtered or distilled
1 can of navy beans
1 can of roman beans
1 can northern white beans
all of the roasted vegetables

Mix all the ingredients together. Bring to boil, turn down the heat and simmer for 30 minutes.

I like my soup more like stew. If you like more broth add more liquid to your liking. 
If you don't like soup chunky, cool the soup slightly, blend with hand blender until the soup appears smooth in appearance.

 Makes 18 cups.

Enjoy!

It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.  M. F. K. Fisher

Be well. Live well.
Your partner in health,

Cindy Cohen RN, Health Coach
C2 Your Health LLC

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