Gluten-Free Roasted Root Vegetable Soup
25 years ago, a cookbook I had called “Cold Weather Cooking” boasted a recipe for a thick soup called “Ribollita” which translates to “reboiled”.
I made that recipe which included thick slices of day-old Italian Bread.
But for our Gluten-Free needs, I decided to go with all root vegetables and love the way it turned out.
You will chop all of the veggies, place on a large pan, such as a lasagne pan, all mixed together, and roast them as the first step. Cut everything to approximately the same size, so they cook evenly. Once the cutting is done, the roasting in the oven is a breeze.
You can garnish the dish at serving time with crumbled, crisp bacon or chopped pistachio nuts, as seen in these photos.
Or if you’re not into bacon ( turkey bacon works too) or nuts, then chop a little fresh parsley and sprinkle on top. Whatever you choose, please choose to make this hearty, dare I say, healthy, thick and satisfying soup!
Ingredients for 4 bowls:
1 ¼ lbs Butternut Squash. Peeled, cubed to pieces about 1 inch in size.
4 Carrots, peeled, cut up as well.
1 large Yam, peeled & cut up too
1 Parsnip, also peeled & you know!
2 Red Potatoes, peel, chop, chop.
1 medium Onion, sliced thinly.
2 Garlic Cloves, minced.
3 tbl. Extra Virgin Olive Oil.
Salt & Pepper to taste
3 tbl. Chopped Fresh Parsley
Pinch of Rosemary
20 ounces ( 1 box) Chicken Broth. Gluten-Free of course.
1 tbl All Purpose Gluten-Free Flour
¼ cup Grated Cheese such as Parmesan or Romano
Preheat oven to 375 degrees.
After peeling, and chopping all of the vegetables and garlic cloves, arrange on the large pan.
Drizzle the oil over these and add the Salt & Pepper, Parsley and Rosemary.
Combine well to coat everything.
Place in a 375 degree oven ( A convection oven works well here too) and roast for 20 minutes. Turn veggies with a large ladle and replace in the oven for another 20 minutes. They will be soft and that’s what you’d like to achieve.
Remove from oven and allow to cool slightly.
Using a blender, and working in 2 portions, put half of the veggies in the blender and add half of the broth. Puree until very smooth and no longer in pieces.
Pour into a saucepan.
Repeat with the second half.
Pour into the saucepan, and add the flour and cheese. Stir or whisk hard to combine.
Simmer for a minute until these have dissolved.
Serve hot with the garnish of your choice. Or, as that old recipe of mine called for, put some toasted, stale gluten-free bread or roll on top and let it soften as it soaks up the creamy soup.