Roasted Root Vegetable Soup

Ingredients:
2 small to medium russet potatoes
2 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1/2 large onion cut into chunks
3 cloves of garlic, peeled
2-3 T Olive oil
Kosher salt (optional)
3-4 c vegetable broth ( some lower salt)
Cream or Sour cream (optional)
Chopped parsley and dill

Instructions:
Pre heat the oven to 400. Wash and pierce potatoes and place in the oven. Bake until fork tender, 45 minutes – 1 hour.
Line a sheet pan with parchment paper. Place carrots, parsnips, onion, and garlic in a bowl.
Drizzle with olive oil and sprinkle with salt.
Roast vegetables in a single layer, on the parchment lined pan, in the middle of the oven for about 30 minutes until they are fork tender and the edges are browned.
Peel the potatoes, cut into chunks, and place into a large saucepan or Dutch oven, add the roasted vegetables and the broth. Simmer for 15 minutes. Puree in a processor or blender.
Return the soup to the pan. Add more broth as needed.

Farm Kitchen Tip: Spoon into serving bowls, swirl in a little sour cream and sprinkle with chopped parsley and dill. Makes 3-4 servings.

Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist