Rockin the hyper-local, super-awesome lunchtime neighborhood soup delivery service, too busy to post recipes, but peeps are asking, so here’s a quick down ‘n dirty version of today’s offering, maple-roasted root veggie. I filled a 37-litre pot, so just guestimating quantities for a normal family-sized soup pot.
A good soup is all about the ingredients. If you have good quality food, it speaks for itself and barely needs to be doctored in any way. We’re lucky to have Uncle Jorge supplying us with all our amazing local organic winter veggies. The beauty of this soup is it makes itself in the oven. Roasting the veggies creates a beautiful rich flavor, and the maple syrup caramelizes and brings out the sweetness of the root veggies. Y-ommm.
Drizzle some good quality olive oil onto the bottom of a roasting pan.
Chop a handful of all or some of the following winter root veggies: yams, carrots, celery root, rutabaga, parsnip, potatoes, beets, turnip, onions and garlic. Fill the roasting pan with a nice variety, lots of colors, and drizzle with a touch of maple syrup. Add a cinnamon stick. Sprinkle pink crystal salt, some pepper, herbes de provence, dill, caraway seeds and a pinch of dried chilis.
Slow roast at 300 for a couple of hours, until veggies are soft and caramelized. You will need to give them a stir a few times, check in on them, make sure everything’s roasting evenly.
Pour into a soup pot and cover with water. Warm and blend, adjusting seasoning to your liking.
Enjoy! And if you’re in the Queen West hood in Toronto, c’mon over to our Facebook page and subscribe to Feel Good Guru’s lunchtime Food delivery service!
