Wishing you a healthy and happy Thanksgiving! Hope it’s filled with family, friends and some time to relax.
Tag: Velvety Vegetable Soup
Roasted Autumn Vegetable Soup
Thanksgiving’s around the corner, which means lots of baking and cooking! This year will be significantly different as we plan to host the holiday meal outside. Hubby’s installed heaters, created a plastic barrier for a corner of the porch, and we’re altering the meal with ease of serving in mind. There will be less of us as no one’s visiting from out of town, but leftovers are welcome!
I usually serve Velvety Vegetable Soup, but wanted to change it up. Taste of Home’s recipe for Roasted Autumn Vegetable Soup is a winner! It’s easy to follow, hearty, savory, and my new favorite!
Happy cooking, hon!
- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk (I used 1/2 cup non-dairy creamer.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
- Transfer vegetables to a Dutch oven. Add broth, milk (or non-dairy creamer), salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
- Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
12 servings (4 quarts)
Thanksgiving Menu–Velvety Vegetable Soup
“Liquid Gold is what I call this hearty, healthy soup. I tripled the recipe in order to have enough for fifteen people plus leftovers. (You gotta have leftovers!) Since it’s packed with veggies, I forgo serving salad at Thanksgiving dinner. We have the soup course and then it’s straight to the main event.
Happy cooking, hon!
VELVETY VEGETABLE SOUP
2 onions, sliced
2 stalks celery, cut up
2 Tablespoons margarine
4 cups chicken or vegetable stock
2 medium potatoes, sliced
2 carrots, sliced
1 zucchini, sliced
salt and pepper to taste
4 sprigs parsley or dried parsley
sugar to taste (optional)
Saute the onions and celery in melted margarine. In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using. Cook gently on low heat until vegetables are soft. Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot. (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings. This is when I sprinkle a little sugar in and mix.
Yield: 4 to 6 servings
*Blender tips: Let soup cool a little first before pouring into blender and don’t fill blender the whole way. When done blending, pour soup back into soup pot.
Freezing Tip: Freeze, defrost, and re-blended with hand blender. Heat and serve.