Roasted Fall Vegetable Soup

I make roasted veggies all the time, but have never thought to put leftovers in a soup!! I'm sure this would be delicious too!! Some crumbled goat cheese on top would add a ton of flavour too!

Imagine a recipe that combines the two things we love about cold-weather cooking: the toasty, caramelized notes of roasted vegetables and a steaming vegetable broth. In this vegetarian recipe from Kathy Gunst's new book, Soup Swap, we have found our new favorite soup of fall.

Add Roasted Vegetables to Your Soup

You can roast vegetables with the intention of making this soup or you can use whatever roast vegetables you have leftover to make this soup a part of your next-day meal plan. That's what we love about a recipe like this — it uses kitchen economy to help make a delicious dinner for two nights (or even more) with one day of work.

Roasted Fall Vegetable Soup

3 medium leeks

3 medium parsnips, peeled and cut crosswise into 1/2-inch pieces

3 medium carrots, peeled and cut crosswise into 1/2-inch pieces

1 (2-pound) butternut squash, or any type of winter squash, peeled and cut into 1/2-inch cubes

2 large or 3 medium celery stalks, cut crosswise into 1/2-inch pieces

1 medium celery root, peeled and cut into 1/2-inch cubes

2 shallots, peeled and quartered

8 garlic cloves, thinly sliced

1 1/2 tablespoons chopped fresh thyme leaves, or 2 teaspoons dried

3 tablespoons olive oil

Salt

Freshly ground black pepper

5 cups vegetable stock or canned low-sodium broth

3/4 cup dry white wine

Position a rack in the middle of the oven and preheat to 400°F.

Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into 1/2-inch pieces.

In one large or two medium very shallow roasting pan(s) or rimmed baking sheet(s), combine the leeks, parsnips, carrots, squash, celery, celery root, shallots, garlic, and thyme. Drizzle with the olive oil, season with salt and pepper, and toss to evenly coat the vegetables. You don't want to have vegetables on top of one another; you want them in a single layer.

Roast the vegetables for 20 minutes. Turn the oven temperature to 450°F and roast for another 10 minutes, or until the vegetables are a nice golden-brown, almost crispy on the edges, and almost soft when you gently test them with a fork or small, sharp knife. You don't want them soft and mushy; they will continue cooking in the soup.

Meanwhile, in a large stockpot over high heat, bring the vegetable stock to a boil. Turn the heat to medium-low and gently simmer.

Remove the vegetables from the oven, add the wine, and deglaze the pan, using a spatula to loosen any bits clinging to the bottom. Pour everything from the baking sheet into the stock. Turn the heat to low and simmer, partially covered, for 20 to 30 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.

Ladle the soup into mugs or bowls and serve piping hot.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Store the pesto and croutes separately.

Reprinted with permission from Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst, copyright (c) 2016. Published by Chronicle Books

Original article and pictures take http://www.thekitchn.com/recipe-roasted-fall-vegetable-soup-236493?utm_source=pinterest&utm_medium=social&utm_campaign=managed&crlt.pid=camp.W9yx8lf4sWYZ site