02 Apr Root Soup
Hi! long time no chat. Sorry I’ve been gone for a while. First, I got this new trainer who is training me to be a badass weight lifter, kind of like Linda Hamilton in The Terminator, so that’s been going on. And really, I’ve been in NO mood for any funny stuff or anyone messing with me so I’ve stayed away.
And then the next thing, I was hacked!
Yes it’s true. Shocking and true. I could not post or upload anything. All was “funky”. That was my descriptive terminology, and lucky for me, my awesome friend and tech supporter extradonnaire understands my lingo and decided to “check things out” for me to make sure no “badness” moved in. Long story short, the “badness” came to play and came to stay. So we had to take care of that.
Alls well that ends well and I can blog again. Oh Happiness, oh Joy!
So here’s what I’ve got for you. Root Veggie Soup.
Winter arrived late this year and in all her blustery glory all I have wanted is something warm, nourishing and comforting.
And so Root Soup was born. I got this idea from my friends over at Green Kitchen Stories.
I love their version of root veggie soup. But the night I made mine I wasn’t in the mood for a puree.
First, collect as many beautiful winter root veggies as you can get. I used fennel, parsnips, beets, carrots, turnips, leeks and garlic.
Peel and drizzle with fruity olive oil and sprinkle with S&P and then roast in a 425 oven for about 45-60 mins.
Now your house smells scrumptious.
Next, in a large stockpot over medium heat, add about 6-8 cups of chicken stock and root veggies. Bring to a slight boil and then turn down heat. You’ll want to use really good quality chicken stock here. Hopefully homemade. This soup is really simple and the stock is important. Once stock and veggies are heated you can serve. Top with a dollop of sour cream, a drizzle of oil and a couple sprigs fresh Italian style parsley.