Tasty Dinner Idea

Roasted Root Vegetable Soup
4 tbsp olive oil
1 small butternut squash peeled, seeded and cubed
2 lg carrots, peeled cut into chunks
1 lg parsnip, peeled cut into chunks
1 sm turnip, peeled cut into chunks
1 lg onion, peeled and cut into rings
1 head of garlic, skin removed
1med rutabaga, peeled cut into chunks
4 sm red potatoes, cleaned and cut up
1 lg sweet potato, peeled and cut into chunks
Sea Salt and fresh ground pepper
3 bay leaves
8 cups low sodium stock, chicken or vegetable
Several basil leaves
1 cup fresh chopped cilantro
1 tsp crumbled dried thyme
1 tsp rosemary, fresh if possible

  1. Preheat oven to 325 F. Pour 1/2 olive oil into bottom of a roasting pan. Place all veggies in the pan and coat with the remaining olive oil.  Sprinkle with salt and pepper, toss bay leaves on top.
  2. Cover veggies with a layer of parchment and place in the oven for 30 min, then remove parchment, and roast for another 30 min. stir the veggies occasionally to roast them properly.
  3. Remove veggies, remove any black bits and bay leaves, squeeze the garlic out of its skin, and puree roasted veggies in batches in a food processor or blender.  Use the stock to help the process along: adding a cup of stock will make the blending easier.
  4. Place all pureed veggies in a large soup pan or Dutch oven and set on low heat on the stove.  Add remaining stock, basil, cilantro, thyme and rosemary.
  5. Bring soup to gentle simmer and adjust seasonings.  If you find soup too thick, simply stir in more stock and reheat.
    Serve in heated bowls with a sprig of rosemary or chives on each bowl for garnish

You can see a new recipe every month in Abundant Health’s Newsletter. It is E-mailed out once a month; if you would like to receive these E-mails please contact us atTara@abundanthealth2day.com

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