Roasted White Vegetable Soup

I haven’t been able to find the time to write more than one blog post a week lately, for that I apologize. The biggest reason for this is that I’m about to put my condo up for sale and I’ve been running around taking care of last minute things to get the place showing ready. My real estate gave me a list of things to do, she said there wasn’t that much, yet it seems to be taking all my time. I can’t imagine what having a lot to do would be like.

This weekend I removed all the caulking from my bathtub and redid it. Caulking is not as much fun as it sounds. Removing it is long and tedious work, and applying it is a lot harder than the youtube videos make it seem. Thankfully I had a nice bowl of soup waiting for me when I was done with the silicone-ey mess.

I had seen this recipe on Tartlette a year ago and it stayed in the back of my mind all this time. This weekend’s deep freeze seemed like the perfect setting for it. The soup is thick and creamy, even though there is no cream. Roasting the vegetables gives them a great almost caramelized flavour. It was a wonderfully soothing meal.

I also made the polenta croutons she recommends from Lisa’s Kitchen. I generally don’t like polenta, but a corn flavoured crunch really appealed to me. I followed the recipe and used cayenne, but I think these would also be great with rosemary or thyme. The croutons lost their crunchiness after a day, so if you make them, eat them all fast!

Roasted White Vegetable Soup

  • 1 Cauliflower, cut into florets
  • 1 celery root, peeled and cut into pieces
  • 1 medium onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 potatoes, peeled and cut into pieces
  • 2 tbsp olive oil
  • salt, pepper to taste
  • 1 L low sodium vegetable stock
  1. Preheat oven to 400.
  2. Place the vegetables, onion and garlic on a baking sheet. Toss with olive oil, salt and pepper. Roast vegetables for 40 minutes.
  3. Transfer roasted vegetables to a large soup pot. Cover with stock. Bring to a boil then simmer for 20 minutes.
  4. Using an immersion blender puree soup, or allow to cool and pour into a regular blender to puree (may have to be done in batches)
  5. Serve with polenta croutons.

Enjoy!