Palmerston Gardens

Laura’sRoasted Winter Vegetable Soup

This is one of my favourite soups to make. You can also freeze leftovers if you have them, but we can never keep any around. 

Ingredients:

1 small butternut squash peeled and chopped
1 large or 2 small sweet potatoes peeled and chopped
2 small potatoes peeled and chopped
4 stalks of celery chopped
2 carrots chopped
2 shallots or 1 onion chopped
1 bulb of garlic peeled and roughly chopped.
2 cups of unsweetened soy milk
4 cups of stock
2 tbsp olive oil
2 tsp Bragg’s
salt and pepper
1 tbsp oregano
1 tbsp parsley
dash of rosemary and thyme

Preheat your oven to 400 degrees f. 
Toss all veggies in a pan with olive oil and spices. Roast veggies for 30 mins. 
In a large pot bring stock to a boil, add roasted veggies and Bragg’s
then simmer for 10-15 mins until potatoes are soft.
Remove from heat let cool for 5-10 mins before blending all ingredients to a puree.
Return to pot and add soy milk, reheat if needed and serve.
 
This soup is great when you are sick or just when you need a warm cup of comfort.
Dave especially loves it on those freezing cold days
when you don’t want to go outside.

Enjoy! 
Laura