Oct 27, 2009

Roasted Root Vegetable Stew

This thick and hearty soup uses an array of cold-weather vegetables that all roast at the same time, making this a low-effort, delicious recipe.

Source: Straight From the Farm

thanksgiving side dish vegetables squash celery celeriac

Credit: Straight From the Farm

FROM THE RECIPE:

The Soup Blueprint
1. Heat your fat (oil or butter or lard) in a large soup pot
2. Sauté any combination of garlic and onions (add more of whichever you like)
3. Add pinches of salt and pepper with each addition of ingredients in order to build your flavor
4. Add any combination of vegetables and continue sautéing
5. Add your dried herbs and spices and continue sautéing
6. Add your stock, at least enough to let the vegetables swim freely
7. Bring to a boil
8. If you want any pastas or grains, add them now (be very generous with your stock if using these)
9. Reduce to a simmer and cook until everything's soft and happy – usually about 30 minutes
10. Add fresh herbs during the last ten minutes of cooking
11. Blend if you want a smooth soup and/or add cream if you want
12. Taste and season with more salt and pepper
13. Taste again!
14. If you wanted meat in there somewhere, depending on if it's cooked or raw, add it in either step two (to brown beef), eight (to cook chicken), or ten (for cooked anything)