The weather has certainly changed and has dipped its toe into fall weather. So, it’s time for some vegetable roasting and some soup eatin’…
This soup combines a fantastic cornucopia of root vegetables roasted up to add a depth of flavor. Then at the end, you add the secret ingredient of tahini which adds a rich nuttiness. This soup does require some prep time of peeling and chopping several vegetables. Don’t fret. Turn on an episode of “This American Life” or “Radio 360″ and time will fly by while you are chopping away. Once the vegetables are roasted you’ll then get to sit back, relax and let the soup simmer on the stove.
Recipe: Roasted Cauliflower Turnip Potato Soup
Summary: A creamy soup perfect for fall weather.
Ingredients
- 1 large head cauliflower
- 3 potatoes, peeled and cubed
- 3 turnips, peeled and cubed
- 4 cloves garlic, minced
- olive oil
- 1 onion, chopped
- 8 cups vegetable broth
- 1/4 cup tahini
- 1 teaspoon nutmeg
- 1 teaspoon thyme
- 3 Tablespoons liquid aminos (or low sodium soy sauce)
- salt and pepper to taste
- roasted pecans for garnish
Instructions
- Preheat oven to 425.
- Drizzle olive oil on baking sheets.
- Place cauliflower, turnips and potatoes on separate baking sheets (if possible as they will cook at different rates).
- Drizzle olive oil over vegetables and add minced 3 of the 4 minced cloves of garlic, salt and pepper.
- Use hands to distribute olive oil and seasoning evenly over chopped vegetables.
- Roast in oven until vegetables are soft and lightly browned about 30 to 45 minutes depending on how thick you cut the vegetables. Check them and stir so they brown evenly.
- Remove vegetables from oven.
- Drizzle about a tablespoon of olive oil in large soup pot.
- Add onion, 1 minced garlic clove, and soften over medium heat.
- Add roasted vegetables into soup pot and pour in vegetable broth.
- Add water as needed so that the liquid covers the vegetables.
- Add nutmeg and thyme.
- Let simmer over medium low heat for at least 30 minutes.
- Add tahini into soup.
- Put small portions of soup into blender and puree until creamy. (Fill blender only halfway otherwise you’ll have exploding hot soup all over your kitchen.) Or, you can puree using an immersion blender.
- Continue blending the rest of the soup.
- Roast pecans and crush some on top as garnish.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 6
