Velvety Roasted Vegetable Soup

September 28, 2012

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Last week I was driving in my car feeling little blue.  I fell asleep hard after my husband left for work.   That is always a recipe for disaster.  When I do this I have the hardest time getting out of bed, and tend to feel a little under the weather.  I was trying hard to let the feeling pass, but small interruptions in my morning weren’t helping.  Here’s just a small list of what was happening..

1.  Forgot I was supposed to bring my dog in for his bath.  They took him late.

2.  Started baking for my “Break the fast” dinner and realized I was out of sugar and chocolate    chips.    I was at the grocery store the day before too!

3.  Went to store in my pajamas.

4.  That is the day I deliver meals for Mobile Meal, still in my pajamas, I went to pick up the food.  Of course they on that day they forget one of the meals.  I Waited in the basement of the hospital for an extra 15 minutes.  ( I know, stop complaining!)

5.  Embarked on my delivery destinations.

6.  Half way through my drop offs,  an old memory came to mind.  I began thinking about a tradition my husband and I started when the kids were small.  At dinner time, when we were all sitting around the table,  I would  interrupt all conversation and say, “Best and worst part of the day”.  At this second, it never failed, I had everyone’s attention.  They all raised their hand to be the first one to talk about their day.  One by one my kids explained in detail the best thing that happened to them that day, and then the worst.  Each one had all our attention and loved being in the spot light and sharing.  When it was my turn, They always smiled, because they knew I would say the best part of my day was making you all dinner and sharing this time with you.  Needless to say, I usually had tears in my eyes.  The little small things always get to me.

7.  Continued on with my day with a big smile, realizing how lucky I really am!!!

Enough of that, now it’s about you guys.  Make this yummy fall soup!  It’s delish!!!


Velvety Roasted Vegetable Soup
  • olive oil
  • 1 large sweet potato, peeled and cut into chunks
  • 1 medium acorn squash, peeled and cut into chunks
  • 1 large parsnip. peeled and cut into chunks
  • 4 plum tomatoes, each cut in half
  • ⅛ tsp. fine sea salt
  • ¼ tsp. freshly ground black pepper
  • 3 stalks celery, coarsely chopped
  • 1 spanish onion, peeled, cut in half, and thinly sliced
  • 2 garlic cloves,, chopped
  • 6 cups organic vegetable broth
  • ⅛ tsp cayenne pepper (Can be omitted)
  1. Preheat oven to 375 degrees
  2. Cover a jelly roll pan with aluminum foil.
  3. Place the sweet potato, squash, parsnip, and tomatoes(cut side down) on prepared pan.
  4. Mix with 2 tablespoons of olive oil and season with salt and pepper.
  5. Roast for 45 minutes, or until soft.
  6. During the last 20 minutes of cooking, heat another tablespoon of olive oil, over medium-low heat,  in large soup pot.  Add celery and onion and cook slowly for 8-10 minutes. stirring occasionally.  Do not allow onions to brown.  Add the garlic and continue to cook for 5 more minutes.
  7. When vegetables are done, add to pot with onions and celery.
  8. Add vegetable broth and cayenne if using, and cook another 20 minutes.
  9. Using an immersion blender, puree the soup right in your pot until creamy.

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