I hope quarantine is treating everyone well! Like I mentioned in my last post, we’re just trying to make the most of our time at home, balancing our day-to-day work loads with other activities so we don’t get too burnt out or too bored. One way I’ve been doing this is cooking fun (and usually healthy) meals for Dan and me. We’re pretty-well stocked for a few weeks, but given the circumstances, we aren’t just running out to the grocery for random items. It has encouraged me to get creative in the kitchen, which I LOVE to do. And that is how this yummy, comforting soup came to be!
Soup is such a great thing to make in this type of scenario because you can make a big pot to eat and enjoy now, and freeze some for later. I’m sure there here will be plenty of nights that I won’t feel like cooking, so it’s nice to know I can just grab a frozen quart out of the freezer, heat it up and serve with a salad or some yummy grilled cheese.
This soup is thick, hearty and overall, pretty darn healthy. Root vegetables are actually really good for you because they grow underground and absorb a lot of nutrients from the earth. I also added a little extra zest and an immunity boost with some fresh ginger.
Here’s what I used:
- Sweet potato
- Baby red potatoes
I also had a butternut squash in the pantry so I cubed that up and roasted it with the sweet potato, baby red potatoes and carrots. When I make a veggie-forward soup (especially a pureed soup, like butternut squash or tomato soup), I always roast the vegetables first. It gives such a delicious depth of flavor. And speaking of flavor, I added a healthy dose of ground ginger and crushed red pepper flakes to give it some kick. I did make a game time decision to chop up a large gala apple from our fruit basket and threw it in while sautéing the onion and garlic. Do not regret that decision one single bit!
This recipe yielded a really big pot of soup – Dan had two bowls, I had one, and we STILL had 2 quart containers left over to freeze and enjoy later. My recommendation for serving is to top with chives and a dollop of creme fraiche (I only had sour cream in the fridge but it was still delish). Grill some yummy buttered bread or whip up some grilled cheese sandwiches. SO satisfying and comforting.
Regarding the green onions pictured here… I actually foraged these from our backyard after some Insta-inspo from a local small business, High Garden Tea. The owner shared some fascinating tidbits on stories about the types of things you can find growing in the wild, how to incorporate them to your recipes and their different health benefits. Sadly, they lost their shop in the tornado that recently devastated East Nashville, but you can (and should!) go give them a follow on Instagram (@highgardentea). I have a feeling they’ll be back and better than ever.
Alright, enough storytelling. Let’s get down to brass tax! Here’s the recipe:
Roasted Root Soup
- 1 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 1 large yellow onion, peeled and roughly chopped
- 2 cloves garlic, minced
- 1 large Sweet potato, peeled and cubed
- 2 cups baby carrots (or 3-4 large carrots)
- 2-3 baby red potatoes, peeled and cubed
- 1 butternut squash, peeled and cubed
- 1 large apple (granny smith, gala, whatever you have lying around)
- 1 quart chicken stock
- 2 tbsp. ground ginger
- 1/4 cup heavy cream
- 4-5 sage leaves, chopped
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Sour cream or creme fraiche (for serving)
Preheat your oven to 400°. While it's heating, peel and chop the sweet potato, baby red potatoes and butternut squash. Place on a sheet pan with the baby carrots, drizzle with olive oil and season liberally with salt and pepper. Roast for 20-25 minutes or until fork-tender. Set aside.
While the vegetables are roasting, peel and chop one large yellow onion and one large apple. Mince two cloves of garlic.
In a large soup pot, heat 2 tbsp. of butter and 1 tbsp. of extra virgin olive oil. Add the chopped onion and and cook until translucent. Add the chopped apple and cook another 3-5 minutes. Add the minced garlic, ground ginger, chopped sage and crushed red pepper flakes and cook until fragrant.
Add the roasted vegetables into the mix, followed by one full quart of chicken stock (you can substitute for whatever you have on-hand – veggie stock would be good too). Bring to a boil.
Reduce heat to a low simmer. Add heavy cream and stir.
Remove the pot from heat before either using a hand immersion blender to puree the soup, or transferring batches to a blender. Make sure to re-heat the soup a little bit before serving.
Serve with buttered and grilled bread, grilled cheese or your favorite crackers. Add chives and a dollop of sour cream or creme fraiche. Enjoy!
Please let me know if you make this recipe, or if you have any other yummy recipes to share! Lord knows I’ve got the time on my hands to try something new. Stay cozy and stay well, friends!