If you don't already know, our family LOVES soup. It's one of many dishes that we make often. Soup can be very filling if you add the right ingredients, and it's a perfect cold weather meal.
I'm sure there are some people out there who don't know what a root veggie is, so let me tell you. When you think of roots, you probably imagine the bottom of a plant that you pull out of the soil.
Well, you're right for thinking that. But when it comes to root veggies, it's a little different. Some veggies ARE the actual root. Root veggies grow underground, and include:
potatoes (including sweet potatoes)
Check out these baby potatoes that I grew. I thought my potato plants died, so I decided to dump the pots. When I did, this is what I found, little potatoes that clearly needed more time to grow.
Anyway, here's what you'll need to make your roasted root veggie soup. And as I always say, these measurements are not exact. I eyeball ingredients when I cook.
5 carrots cut into 1 inch pieces
6 medium red potatoes diced
1 medium sweet potato diced
1 yellow onion cut into wedges
1 cup of mushrooms
4 cloves of garlic
1/2 tsp of thyme
2 tbsp of olive oil
1 tsp salt
1 tsp pepper
4 cups of chicken broth or veggie broth, whichever you prefer
Put your cut sweet potatoes, red potatoes, carrots and onions in a bowl. Add the olive oil, thyme salt and pepper then toss it all to coat the veggies. Put the veggies on a baking pan and roast them in oven at 400° for 25 minutes. While the veggies are roasting, saute mushrooms in a little olive oil until tender, then add them to the other veggies. Blend less than half of the roasted veggies with a cup of chicken (or veggie) broth, then put everything together with the rest of the broth in a pot.
Serve and enjoy!