Roasted Root Vegetables Reinvented

wpid-0416141949a.jpgIt may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.

wpid-0415141945.jpgThis recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.

wpid-0416141858.jpgIn a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.

wpid-0416141944.jpgTransfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.

wpid-0416141944a.jpgI just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.

wpid-0416141949b.jpgIf you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.

Here’s a quick look at what you’ll need:

Roasted Root Vegetable Soup featuring Carrots and Turnips

  • 1 Bunch Carrots, peeled 
  • 3 Large Turnips, chopped 
  • 3-4 cups Chicken Broth
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Dried Oregano
  • Parsley or Green Carrot Tops for Garnish

Homemade Thyme Croutons

  • Day old bread or Stale Bread, such as a French or Italian baguette
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Dried Thyme
  • 3 Tablespoons of Olive Oil or enough to coat bread well

 

 

 

 

 

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