De Ma Cuisine



January 2013



It’s the Soup of the Day. Mmm, That Sounds Good. I’ll Have That. – Episode 52

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

RoastedVeggieSoup1I love soup. I love winter and cold weather. Since it’s been pretty chilly here (although not yesterday… it was 80F… where I grew up, it was 70 degrees colder. I’m sorry.), I’ve been making lots of soups. This makes me happy. Last week some friends were over for dinner. I made a Roasted Vegetable Soup. They really liked it and asked for the recipe. So I thought that since we’re getting lots of the veggies that go in this type of soup in our Abundant Harvest Organics box, I’d make it for the show.


It’s full of yummy goodness. Squash, rutabaga, carrots, and sweet potatoes contain vitamin A, niacin, folic acid, vitamin C, calcium, magnesium, and potassium.

You might need to eat less of this soup than you’d think to feel full.

It tastes great with croutons on top. Crunchy almonds, and/or crispy bacon are also a good option.

If you have leftovers, it’s great made into pasta. I’ve used it in Mac and Cheese, and this week I’ll use it in Spaghetteroni and Cheese!




I hope you’re enjoying the winter weather and eating lots of soup!

Roasted Vegetable Soup

Last modified on 2013-02-05 02:25:36 GMT. 0 comments. Top.

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

Here are some menu planning ideas for what you could use the contents of this week’s AHO box to make!

Happy Eating!

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This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

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