Roasted Root Vegetable Soup | CUESA

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Roasted Root Vegetable Soup

Source:

Sarah Henkin, CUESA’s Market Chef (February 10, 2009).

Serves 4

INGREDIENTS

½ pound carrots, peeled and chopped into large chunks
½ pound parsnips, peeled and chopped into large chunks
½ pound potatoes, peeled and chopped into large chunks
½ pound leeks, split down the middle to wash away dirt and roughly chopped
½ pound rutabagas, peeled and chopped into large chunks
1 small onion, peeled and chopped into large chunks
2-3 cloves garlic, peeled
2 tablespoons olive oil
1-2 spring, thyme
2 ½ pints vegetable stock
2 bay leaves
Salt and pepper, to taste
½ cup yogurt

PREPARATION

  1. Preheat oven to 400 degrees.  Place all vegetables in a large bowl and toss with olive oil, salt, and thyme to coat. Put on a baking sheet with bay leaves, cover with foil, and bake for 30-45 minutes until tender.

  2. Remove bay leaves.  Add to blender with a bit of the vegetable stock and puree until smooth – you may have to do this in batches.  Heat a heavy-bottom pot over medium flame.  Add the pureed vegetables and stir in remaining vegetable stock.  Taste, adjust seasoaning with salt and pepper.  Ladle into bowls, swirl in a tablespoon of yogurt in each bowl.  Serve.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »