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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Winter Vegetable Soup (Puree) Recipe

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This recipe for Roasted Winter Vegetable Soup (Puree) is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sweet potato =1lb.
1 yam = 1lb.
4 carrots = 1lb.
1 large beet =10 oz.
1 small red onion
1 can of corn, drained
4 cloves of garlic
1/4 C. oil
salt & pepper
8 C. chicken stock
4 Tbsp. butter
Directions:
Directions:
Preheat the oven to 400º.
Peel and chop the vegetables into large pieces. In a roasting pan, toss with oil, salt and pepper. Roast in the oven for 45-60 minutes turning them halfway through.
Puree the vegetables with an immersion blender, (in a large pot) food processor or blender, (in batches) adding the chicken stock, a few cups at a time, until smooth.
Reheat in a large pot, add the butter and stir until melted.
Enjoy.
Personal Notes:
Personal Notes:
Substitute sweet potato if yams are not available and vice versa.
If you serve this soup in a white cup or bowl it is a feast for the eyes as well as the palate.

 

 

 

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