Another recipe from the Western Producer parsnip collection. This was super easy to make. All the hard work was done yesterday when I roasted the vegetables.
ROASTED VEGETABLE SOUP
1 part roasted vegetables
1 part chicken or vegetable stock (I used chicken)
Combine and simmer for 10 minutes. Use an immersion blender to puree soup in pot. Season with salt and pepper to taste.
RATINGS:
Heather - 9.5 - "Better than yesterday"
Brad - 8 - "It's OK but not my favorite soup"
NOTE:
The soup really wasn't the nicest color. While the purple carrots looked great yesterday, when pureed with the orange sweet potatoes and the brown from the roasting the soup ended up a very brown, not so appealing, color. Good thing looks aren't everything, it tasted great.
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