Creamy Roasted Vegetable Soup
Baby, it’s cold outside, well is it cold outside here in Northern Colorado! I have been making plant based soups all week on my show Lunch with Leslie. Today we knocked it out of the park with this Creamy Roasted Vegetable Soup. The recipe is below! PS: How about that photo? Normally I take close to 50 shots to get the perfect G2K food porn photo and this was the first and only shot I took! It is ok to applaud! LOL!
Orange You Glad?
My high school colors were orange and white and truth be told I hated it! Now orange is my favorite color because it signifies that the food I am eating is full of the antioxidant Betacarotene! That means my body loves it and cancer hates it!
Here is what Dr. Andrew Weil says “Beta-carotene is considered an antioxidant and is also a precursor to vitamin A. This compound helps maintain healthy skin and also plays a vital role in eye health. Individuals who consume the necessary levels of beta-carotene can lower their risk for coronary artery disease, stroke, macular degeneration, and other age-related diseases.”
Dr Josh Axe says in his article Top 12 Cancer Fighting Foods “Carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin) are derivatives of vitamin A found in many citrus fruits, sweet potatoes, berries, pumpkin, squashes and other plant foods. One of the most researched is beta-carotene, an essential nutrient for immune functioning; detoxification; liver health; and fighting cancers of the skin, eyes and organs.”
Pass the Creamy Roasted Vegetable Soup please! This soup is power packed with the yellow and orange vegetables.
Not only should food be good for you but it should also taste good. After all, it does not matter how good something is for you because if you are not eating or will not continue to eat it you can’t get the nutrients.
Creamy Roasted Vegetable Soup
2 sweet potatoes, peeled and cubed
1 winter squash; seeded, peeled and quartered (acorn, carnival, pumpkin, butternut)
4 red potatoes, cubed
1 large onion, peeled and quartered
3 large carrots, cut into 1 inch pieces
4 tbs olive oil, divided 1 tbs and 3 tbs
2 cloves of garlic, minced
2 celery stalks, finely diced
4 cups of water
1 cup parsley
1 tbs thyme
salt and fresh ground black pepper
Preheat oven to 425 degrees. Line large baking sheet with parchment paper. Place sweet potaotes, winter squash, red potatoes, onion and carrots on baking sheet. Drizzle with 3 tbs of olive oil. Season with sea salt and fresh black pepper. With hands or tongs make sure all piece are coated well. Roast for 25 minutes.
While vegetables are roasting. In a large stock pot heat 1 tbs of olive oil. Add garlic and cook 1 minute. Add celery and cook until slightly soft. Add water and bring to a boil. Reduce to a simmer and add fresh parsley. Simmer until vegetable are done in the oven.
Remove roasted vegetables from the oven and let cool slightly. With tongs place all vegetables in the stock pot making sure they are covered with stock. Cook 10 minutes. Remove from heat. With an Immersion (stick) Blender puree vegetables until smooth. You can also use a high-speed blender.
Serve hot with fresh thyme and fresh ground pepper.
Above Photo Complements of VIP Member Harlow Gold!
