Root Vegetable Soup

Name: Root Vegetable Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Québécoise
Ingredients: 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; Half of the grilled vegetables; 1.5 L salt-reduced vegetable stock; 1/2 teaspoon (2.5 ml) salt

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!

Servings: 6
Preparation time: 20 minutes
Cooking time: 45 minutes

See the recipe

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.