Description
Creamy roasted winter vegetable soup made with root vegetables, herbs, and milk for a comforting cold-weather meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium sweet potato, peeled and diced
- 3 medium parsnips, peeled and diced
- 2 medium carrots, peeled and diced
- 1/2 small butternut squash, peeled and diced
- 1/2 fennel bulb, sliced
- 1/2 tsp kosher salt
- 3 tbsp olive oil
- 1 medium onion, diced
- 2 tbsp all-purpose flour
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and chopped
- 4–5 sprigs fresh thyme
- 1 cup whole milk
- Black pepper, to taste
Instructions
- Preheat oven to 400°F and roast vegetables with olive oil and salt for about 40 minutes, turning occasionally.
- Heat olive oil in a large pot over low heat and cook onion with salt and pepper until soft.
- Stir in flour and cook for 3 minutes.
- Add vegetable stock, potatoes, and thyme, then simmer until potatoes are tender.
- Remove thyme stems and stir in roasted vegetables.
- Blend part of the soup until smooth and return to the pot.
- Stir in milk, reheat gently, and adjust seasoning.
Notes
- Roast vegetables until lightly browned for deeper flavor.
- Blend only part of the soup to keep some texture.
- Add milk at the end to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg