Roasted Root Vegetable Soup

We enjoy soup all year round, especially this cool summer.  It's nice to have a big pot in the fridge for quick lunch or suppers.

Roasted Root Vegetable Soup

The Ultimate Book of Vegan Cooking CB Adapted

1            small butternut squash, peeled, seeded and cubed

1            sweet potato, peeled and cubed

2            parsnips, cubed

1            leek, diced

1/2         onion, diced

3            bay leaves

1            teaspoon each thyme and rosemary  

5            cups vegetable stock

1            cup vegan milk

Preheat oven to 400 degrees.  Pour the olive oil into a large mixing bowl.

Add the prepared vegetables to the bowl and toss thoroughly with a spoon until they are all coated in the oil.

Spread out the vegetables in a single layer on one large or two small baking sheets.

Tuck the bay leaves among the vegetables.

Roast the vegetables for 50 minutes or until tender, turning them occasionally to make sure they brown evenly.

Remove from the oven, discard the bay leaves and transfer the vegetables to a large pan.

Pour the stock into the pan and bring slowly to a boil.  Add herbs, reduce heat, season to taste, then simmer gently for about 10 minutes. 

Add cup of vegan milk, transfer the soup to a food processor or blender, or us a hand blender if you prefer, and process for a few minutes until thick and smooth.

Return soup to the pan and heat it through for a minute or two.  Season with salt and pepper.  Add a swirl of vegan sour cream for presentation.