Ok…so the color of this soup is not the most photogenic…but that’s because the vegetables are all roasted (yum!).  The not-working-because-of-the-coronavirus situation has me nesting…in the kitchen…so far I’ve made Beef Stew, Tomato Sauce, Mac & Cheese, and now this delicious Roasted White Vegetable Soup. You can alter the vegetables, based on what you have in the pantry, these just happened to be the ones I had on hand. Enjoy!

Ingredients

• 2 bulbs fennel, 1” chop
• 2 Japanese (or regular) sweet potatoes, 1” chop
• 6 cloves garlic, whole
• 4 leeks, 1” wide slices
• 1 ½ – 2 lbs potatoes, 1” chop
• 4 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp pepper
• 6 – 8 cups chicken or vegetable stock
• Homemade croutons (optional)
• Crumbled bacon (optional)
• Olive oil drizzle (optional)
  

Preparation

1. Preheat oven to 425.
2. Toss all of the cut vegetables in a large bowl with olive oil, salt and pepper.
3. Divide among two half-sheet pans.
4. Roast for 15 minutes. Turn with spatula. Roast for an additional 10 minutes, or until tender.
5. In a Dutch oven, heat 8 cups stock.
6. Add roasted vegetables to stock and puree with an immersion (OR use a regular blender and do it in 2-3 batches and then return to Dutch oven).
7. Season to taste.
8. Thin with more stock, if needed, then reheat.
9. Serve with croutons, crumbled bacon, and a drizzle of olive oil.

NOTE: vegetables can be roasted earlier in the day or the night before and refrigerated, for a super quick dinner after work.