We’re in the middle of a blizzard! Frankly, there’s nothing I like more as long as my fridge is stocked, I have power and a good book. I have all three so, I made a soup from all the bits of veggies I found in the crisper drawer to have for lunch. Then I’ll settle back for a cozy afternoon curled up with Fynn, my book and Netflix. Happy Storm Day! XO
STORM DAY VEGETABLE SOUPServes 4
Preheat oven 400*F
1 large russet potato
4 carrots
2 parsnips
½ small turnip
1 small butternut squash
1 large yellow onion
1 shallot
4 cloves of garlic
6 dried bay leaves
1 tablespoon dried summer savoury leaves
Sea salt and freshly ground pepper
Extra virgin olive oil
4 cups soup broth, vegetable, chicken or beef – I used vegetable
- Peel and roughly chop all of the vegetables.
- Drizzle 3 tablespoons of olive oil over the bottom of a shallow roasting pan.
- Add the chopped veggies.
- Drizzle 2 more tablespoons of oil over the top and give it all a toss.
- Sprinkle with bay leaves, summer savoury, sea salt and pepper.
- Place roasting pan in the preheated oven on the bottom rack for 30 minutes.
- Prepare soup broth assuming you’re using something commercial like me…
- Scrape all of the vegetables and bits off the roasting pan into a soup pot.
- Add broth and bring to just before the boil.
- Remove from heat and lunch is ready!
Thanks for reading.
photography by michelle
storm day vegetable soup - quick and easy | Print |
- 1 large russet potato
- 4 carrots
- 2 parsnips
- ½ small turnip
- 1 small butternut squash
- 1 large yellow onion
- 1 shallot
- 4 cloves of garlic
- 6 dried bay leaves
- 1 tablespoon dried summer savoury leaves
- Sea salt and freshly ground pepper
- Extra virgin olive oil
- 4 cups soup broth
- Peel and roughly chop all of the vegetables.
- Drizzle 3 tablespoons of olive oil over the bottom of a shallow roasting pan.
- Add the chopped veggies.
- Drizzle 2 more tablespoons of oil over the top and give it all a toss.
- Sprinkle with bay leaves, summer savoury, sea salt and pepper.
- Place roasting pan in the preheated oven on the bottom rack for 30 minutes.
- Prepare soup broth assuming your using something commercial like me…
- Scrape all of the vegetables and bits off the roasting pan into a soup pot.
- Add broth and bring to just before the boil.
- Remove from heat and lunch is ready!