Vegetables One Day, Soup The Next

Until I can figure out how to add the guidelines and leather handle directions to the blog, I thought I would share this recipe. Now with the colder weather, my daughter asked me to email it to her so I already had it on the computer.

We eat the vegetables one day with turkey or chicken. BUT, the best part is making soup out of the vegetables the next day. YUM!


Roasted Vegetables
1 medium onion, peeled, cut into 1 1/2 " wedges- sweet onion like vidalia
1 red onion, peeled, cut into 1 1/2 " wedges ( I add more of both onions just because you need them for the soup and we like them)
1 rutabaga, peeled, cut into 1" pieces
4 small turnips, peeled , cut in half
4 medium carrots, peeled cut in half lengthwise
1# butternut or acorn squash, cut into 2" pieces
1 or 2 sweet potatoes, peeled,cut into 2" pieces
1 or 2 white potatoes, peeled, cut into 2" pieces
12 oz Brussels sprouts, fresh, poor leaves removed
2 T olive oil or more as need to cover all vegetables lightly
1 t. salt - I use big kosher salt
1/2 t. fresh ground black pepper
1 T. fresh chopped rosemary, (you MUST use fresh herbs, I probably add 2 or 3T)
2 t. fresh chopped thyme, (again use more than 2 t)


Heat oven to 450 with racks centered. Spray two jelly roll pans with Pam. Arrange all vegetables in single layer on pans. Drizzle with olive oil. Sprinkle with herbs, salt and pepper. Roast 25 minutes. Turn vegetables. Cook another 15 to 25 minutes until tender. Watch Brussels sprouts, I think I take those out after about the first 20 minutes. This recipe makes about 8 servings. You want left overs, so double or add more of the vegetables you like to get enough to make the soup.


To make soup:
I put all the left over vegetables in a pan, add broth (Swanson organic chicken is my preferred brand) and heat. When hot, grind with hand blender. Add a tiny bit of half and half or cream to make it smooth. YUM

ALSO, the Brussels Sprouts make the soup nasty, so eat all of those the first day!