ROASTED ROOT VEGETABLE SOUP
Serves: 10 as a starter
2 1/2 cups (625 mL) chopped onions (1-inch pieces)
2 cups (500 mL) cubed peeled rutabaga (1-inch pieces)
2 cups (500 mL) cubed peeled yellow potatoes (1-inch pieces) 1 1/2 cups (375 mL) cubed carrots (1-inch pieces)
1 1/4 cups (310 mL) cubed peeled parsnip (1-inch pieces) 1 cup (250 mL) cubed peeled turnip (1-inch pieces)
4 cloves garlic, peeled
3 sprigs fresh thyme or 1/2 tsp (2.5 mL) dried thyme, crumbled 2 sprigs fresh rosemary or
1 tsp (5 mL) dried rosemary, crumbled
2 tbsp (30 mL) canola oil
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) freshly ground pepper
1 tbsp (15 mL) salted butter 2 bay leaves
1 can (5 1/2 oz/156 mL) tomato paste
1 cup (250 mL) dry white wine 1/2 cup (125 mL) maple syrup 8 cups (2 L) no-salt-added vegetable broth
1/4 tsp (1 mL) cayenne pepper Salt and freshly ground pepper Plain Greek yogurt
Grated orange peel
1. Preheat oven to 425 F (220 C). 2. Combine onions, rutabaga, potatoes, carrots, parsnip, turnip, garlic, thyme, rosemary, oil,
1 tsp (5 mL) salt and 1/2 tsp
(2.5 mL) pepper in bowl; toss until coated.
3. Place vegetable mixture in a single layer in a non-stick foil-lined large rimmed baking sheet.
4. Bake, stirring once, until vegetables are softened and lightly browned, about 30-35 minutes. Remove and discard thyme and rosemary.
5. Melt butter in a non-reactive Dutch oven over medium heat. Add roasted vegetable mixture and bay leaves; sauté for 4 minutes.
6. Add tomato paste and wine; cook, stirring, for 3 minutes.
7. Add maple syrup and cook, stirring, until liquid is reduced by half, about 30 seconds.
8. Add broth and cayenne pepper; stir to combine. Bring to a boil.
9. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat; remove and discard bay leaves.
10. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
11. Season to taste with additional salt and pepper.
12. Serve topped with Greek yogurt and orange peel.