CookPal AI
Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Spices and Herbs

    • 2 sprigs fresh rosemary, chopped
    • 🧂 1 pinch kosher salt

  • Oils

    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons aged balsamic vinegar
    • 2 teaspoons white truffle oil (Optional)

  • Vegetables

    • 1 small butternut squash - peeled, seeded, and cut into large chunks
    • 3 rutabagas, peeled and cubed
    • 4 parsnips, peeled and thickly sliced
    • 4 new potatoes, peeled and halved

  • Broth

    • 10 cups chicken stock

  • Seasoning

    • 🧂 Salt to taste
    • Freshly ground black pepper to taste

STEPS

1

With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.

2

Preheat oven to 425°F (220°C). Coat a shallow roasting pan with cooking spray.

3

Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.

4

Evenly spread vegetables on the prepared pan. Roast 30 minutes in the oven, until nicely browned and cooked through. Remove smaller pieces as needed to avoid burning.

5

While vegetables are roasting, simmer chicken stock in a large pot over medium-low heat.

6

When the vegetables are done, add them to the simmering chicken stock and cook together for about 10 minutes.

7

Use an immersion blender to puree the soup. Add extra broth or water if needed. Season with salt and pepper to taste.

8

Serve in warmed bowls with 1/4 teaspoon of balsamic vinegar and 1/4 teaspoon of white truffle oil drizzled over each serving, if desired.

NUTRIENTS

Per 1 serving

🔥

252

Calories

  • 6
    Protein
  • 49
    Carbs
  • 6
    Fats

💡 For a vegan option, use vegetable stock instead of chicken stock.To save time, prep all vegetables the night before and store them in the fridge.Adjust consistency by adding more or less stock based on your preference.Garnish with chopped parsley or toasted seeds for extra texture and flavor.