Another Market Day has come and gone, and this time of year root veg is the name of the game. Admttedly this past week has been unseasonably warm but it’s still chill enough to crave thick rich warm soups.
So when Canadian Gardening’s weekly email came across my desktop with Fall Root Vegetable Soup well it just filled a natural niche and even the idea of it was emotionally satisfying.
The secret to it’s lovely heart and soul warming flavour is roasting the vegetables first, giving it that deep sweet caramel flavour that’s so lovely in roasted root vegetables. Of course Market fresh vegetables certainly help! Our local veg seller, Riverview Produce Farms, had it all, sweet parsnips, carrots, lovely squash, turnips, sweet potato, celeriac (aka celery root). The roasted root vegetable is enhanced beautifully by the south east asian flavour profile of ginger, garlic, cumin, and coconut milk. For the vegans among you, you can easily switch out the chicken stock for vegetable stock
Definitely warming my winter evening, with left overs for lunch in the afternoon!