Root Vegetable Soup
I don’t know about you, but I don’t cook with root vegetables enough. So, when Mangez Québec and Aliments du Québec challenged me to create a meal prep recipe using them, I immediately accepted! It was a great challenge, and it has really made me want to incorporate more root vegetables into my diet, especially at this time of year.
P.S. The soup can be frozen!
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- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Servings: 6
Ingredients
Grilled Vegetables
- 3 cups (390 g) well-washed parsnips, sliced into rounds
- 3 cups (450 g) celeriac, peeled and cubed
- 3 cups (390 g) well-washed beets, cubed
- 1 yellow onion, finely diced
- 3 garlic cloves
- 1 tablespoon (15 ml) grated fresh ginger
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) salt
- 1 1/2 c. teaspoons (7.5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) dried rosemary
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- Pepper, to taste
Soup
- Half of the grilled vegetables
- 1.5 L salt-reduced vegetable stock
- 1/2 teaspoon (2.5 ml) salt
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Preparation
Grilled Vegetables
- Preheat the oven to 200°C and place the rack in the centre. Line a baking tray with parchment paper.
- Place all the roasted vegetable ingredients on the baking sheet and toss to coat in oil and spices. Bake for 40–45 minutes or until the vegetables are tender.
- Set aside half of the roasted vegetables for the week.
Soup
- Transfer half of the roasted vegetables to a blender with the remaining soup ingredients. Blend until completely smooth.
- Reheat the soup in a saucepan, then serve with your chosen garnishes!
Note
- If you just want to make soup, reduce the quantities of vegetables, olive oil and salt by half.
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