Roasted Root Vegetable Soup
Ingredients
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*** Ingredients- Soup
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1 Large rutabaga
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1 Large celeriac, peeled
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6 Medium carrots
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2 Turnips
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6 Cloves of garlic, peeled
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60 -125ml Extra virgin olive oil
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1 Large white onion
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4 tbsp Fresh parsley, finely chopped
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250 ml (1 cup) Fresh parsley, finely chopped
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1 litre (4 cups) water
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*** Ingrédients crostini
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1 French baguette
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225 gr (8 oz) mascarpone
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2 Generous handfuls of fresh parsley
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1lb d'asperges parées
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1lb d'asperges parées
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1lb d'asperges parées
Preparation
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1. Preheat the oven to 200°C (400°F).
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2. Cut the rutabaga, celeriac, carrots and turnips into roughly 2.5 cm (1-inch) pieces. Toss the vegetables and garlic cloves with about 60 ml (¼ cup) of olive oil until well coated.
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3. Spread the vegetables on one or two baking sheets without overcrowding. Roast for 45 to 60 minutes, until tender and golden brown, turning halfway through cooking.
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4. Meanwhile, cut the baguette into thick slices. Lightly brush one side with olive oil and place the slices on a baking sheet, oiled side up.
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5. Chop the onion and sauté in a large pot with about 2 tbsp of olive oil until translucent. Add the broth and 500 ml (2 cups) of water, then bring to a boil.
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6. Add the roasted vegetables. Cover and simmer over low heat for about 10 minutes.
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7. Toast the baguette slices in the oven for 6 to 10 minutes, until golden brown.
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8. Blend the garlic, parsley, lemon juice and mascarpone in a food processor until smooth. Spread the mixture over the crostini.
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9. Purée the soup using an immersion blender. Gradually add the remaining water until you reach the desired consistency. Season with salt to taste.
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10. Serve hot with the crostini and finish each bowl with a generous drizzle of extra virgin olive oil. Recipe adapted from Olive Oil Lovers.
