I'm delighted to be a guest on Around the Plate.
As you may have already figured out, I like soup. I make at least two - sometimes three - pots each week of the winter. Soup fills my belly and makes me happy. Plus it's good for me and my family.
This recipe is a weekly favorite. The formula is simple. I roast up a whole bunch of root vegetables.
I prepare a really simple vegetable stock. It simmers on the stove while the root vegetables get soft and caramelized and make my house smell wonderful.
When the stock is nice and brown and the vegetables are beautifully roasted, I put everything in a pot and simmer for a bit.
Then I puree it, season to taste, and serve hot, garnished with sour cream, yogurt, or fresh herbs.