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Roasted Vegetable Soup

From Kathleen Daelemans

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Kathleen Daelemans
Servings: 4 to 6

INGREDIENTS

• 1 1/2 pounds washed potatoes, cut into 1-inch pieces
• 1 large sweet onion, peeled, cored and cut into 1-inch pieces
• 1/2 pound peeled carrots, cut into 1-inch pieces
• 1/2 pound peeled parsnips, cut into 1-inch pieces
• 6 garlic cloves, in their skin
• 1-2 tablespoons olive oil
• Coarse grained salt and cracked black pepper
• 6 cups vegetable or chicken broth
• 1 tablespoon balsamic vinegar
• 1 sprig rosemary (unless you hate it like me, then use thyme instead)

Recipe continues below ↓
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DIRECTIONS

Preheat oven to 400°. Throw all vegetables and the garlic into a plastic bag (one of the bags you brought them home in). Pour one tablespoon oil into bag with veggies and shake until well coated. Spread vegetables on two rimmed baking sheets. Season with salt and pepper and roast, turning once or twice, until nicely browned, about 45 minutes.

Scrape vegetables (not garlic) into large soup pot. Peel the garlic and place it back on the baking sheet. Set the baking sheet on the largest burner you have over medium-high heat and pour 1/2 cup chicken broth and the balsamic vinegar over pan.     

Deglaze by stirring and scraping the bottom and sides of pan. Magically, all the tasty nibbly bits will come loose and the garlic will disintegrate into pan juices. Pour this viscous sauce directly into soup pot with vegetables.

Add remaining 5 1/2 cups broth to soup pot with rosemary or thyme. Bring to a simmer, taste and adjust seasonings. Cover and cook slowly until flavors are blended, about 20 minutes. Add water as necessary to thin soup. Remove herb sprigs and serve immediately.

TIPS

The recipe says to cut all vegetables into 1 inch pieces. Unless you’ve studied culinary arts abroad, this is practically impossible. The point is to keep the vegetables uniform in size so they’ll cook evenly.

Shortcut Chef
Peel and chop vegetables the night before while you’re watching TV (or listening to public radio). Store them in a plastic bag with oil and pepper. Hold the salt, or the vegetables will throw their water and steam instead of roasting to golden brown. Salt vegetables just before you put them in the oven.

Recipes courtesy of Kathleen Daelemans.


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