Creamy Vegetable Soup (An Oven Method Root Formula)
Prep time:
10 mins
Cook time:
25 mins
Total time:
35 mins
Yield: 3 quarts
Description
This is our oven method. If you're short on time or cooking for fewer people, try our Quick, Creamy Vegetable Soup (A Stove-Top Root Formula) recipe, above.For added flavor, toss in a few whole garlic cloves along with the vegetables and onions.
Ingredients
- 3 pounds prepared Vegetables, see below
- 2 large onions, cut into large chunks
- 1/4 cup olive oil
- Salt and ground black pepper
- 1/4 teaspoon hot red pepper flakes
- Spices and/or Dried Herbs
- 1 quart broth, your choice
- 1/2 cup packed Fresh Herbs optional
- 2 cans (13.5 oz each) coconut milk
Vegetables: (Pick 1, you'll need 3 pounds)
- Sweet potatoes: peeled and cut into 1-inch cubes
- Carrots: peeled and cut into 1-inch chunks
- White or yellow turnips (also known as rutabagas): peeled and cut into 1-inch cubes
- Parsnips: peeled and cut into 1-inch chunks
- Butternut or other winter squash: peeled and cut into 1-inch cubes
- Cauliflower: cut into large florets
- Broccoli: cut into large florets
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Toss vegetable of choice and onions with oil and a generous sprinkling of salt and pepper. Turn onto a large, rimmed baking sheet. Roast vegetables until tender and spotty brown, about 25 minutes. Remove from oven and toss with pepper flakes and Spices and/or Dried Herbs of choice.
- Working in 2 batches, transfer vegetable mixture to a blender; add 2 cups of broth. (If using Fresh Herbs, add them now). Puree until very smooth, 30 seconds to a minute. Return to pot and add coconut milk so that soup is thin enough to be soup, yet thick enough to float a garnish. Heat through, adjusting flavors, including additional salt and pepper. Ladle into small bowls, garnish if you like, and serve.