Mock Cream Of Potato Soup Aka Roasted Root Veggie ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This mellifluous soup has a wide variety of flavors and undertones. You can enhance this by intensifying the broth you use. Freezes great! Ingredients:
lots of the following, in any combination (but listed in my own order of preference) |
yucca |
taro |
jicama |
parsnips |
kohlrabi |
turnips |
daikon radish |
celery root |
any other root vegetable you enjoy |
cooking oil spray |
kosher or sea salt |
creole seasoning (i like tony chachere's or my own blend; if i use tony's i don't use salt) |
enough chicken broth to use when pureeing the roasted veggies |
Directions:
1. Peel and cut all into appropriately-sized chunks. That is, for harder veggies, cut in smaller chunks, to ensure even coooking throughout.
2. You can peel after roasting, too, but you'll have to roast the whole veggies separately from the chunked ones, to make sure each batch is finished at the same time.
3. Spray a roasting pan with cooking oil.
4. Put veggies on it, then salt or use creole blend
5. Roast at 400 degrees for 40-50 min.
6. Allow veggies to cool, or you may refrigerate in a ziplock bag for up to a week, for when you have time later to do the blending.
7. Blend the veggies with the broth at about a 2:1 ratio of veggies to broth, to create a thick, yummy soup
8. I don't use onions, garlic, or much oil because there's already enough gas in this recipe, and they all intensify that potential.
9. I don't use beets or carrots because I want it to look like a cream of potato soup.
10. I don't use potatoes or yams because on my food plan they count as a 1/2 c serving, and the veggies I use all count as a full cup.
11. CEAHOW Note: I blend 2 c roasted veggies w/1 c broth. This makes for 2 svgs of veggies and 1 svg of broth.
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