© Beatriz Da Costa
Roasted Root Vegetable Soup
- SERVINGS: 4
You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same.
- 1 large beet (1/2 pound)—peeled, halved and sliced 1/3 inch thick
- 1 medium turnip (1/2 pound)—peeled, halved and sliced 1/3 inch thick
- 1 medium parsnip (1/2 pound)—peeled and sliced on the diagonal 1/3 inch thick
- 1 medium onion, thickly sliced
- 2 tablespoons extra-virgin olive oil
- 4 cups chicken stock or canned low-sodium broth
- Salt and freshly ground pepper
- Crème fraîche or sour cream, for serving
- 1 1/2 tablespoons chopped fresh dill
- Preheat the oven to 500°. On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
- Transfer the vegetables to a large saucepan. Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into deep bowls. Top with a dollop of crème fraîche and the chopped fresh dill and serve at once.
Make Ahead The soup can be refrigerated for up to 3 days.
The sweet and bitter flavors of the roasted vegetables here call for a creamy Graves-style Sauvignon Blanc-Sémillon blend.