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.