Roasted Roots Sage Soup Food

ROASTED ROOT VEGETABLE SOUP

Steps:

• Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
• Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
• Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.

CELERY ROOT AND LEEK SOUP WITH SAGE OIL

Steps:

• Melt the butter in a large pot over medium heat. Add the leeks and celery; cook, stirring occasionally, until softened, about 5 to 10 minutes. Reduce the heat, to prevent the vegetables from browning.
• While the leeks are cooking, start cleaning and chopping the celery root and potatoes. Once the leeks are softened and translucent, add the chopped garlic and a pinch of salt.
• Finish cleaning the celery root and potatoes. Cut the vegetables into large, equally sized chunks.
• Add the cleaned celery root and potato chunks, and 10 cups of water to the pot, enough to cover the vegetables by 1 inch. Raise the heat to high. Tie the thyme and sage together and drop into the pot (reserve the extra sage leaves for the oil). Add freshly ground black pepper, to taste. Bring everything to a boil; reduce immediately to medium-low heat and simmer until all the vegetables are very tender, 20 to 30 minutes.
• Remove the pot from the heat. Remove and discard the herb bunch. Using an immersion blender, puree the soup until smooth. Add water to adjust the consistency, if necessary.
• Taste and adjust the seasoning, if necessary. In a medium skillet, warm the oil over medium heat. Add the sage leaves and cook until they turn deep green, 10 to 15 seconds. Remove from the heat.
• Ladle the soup into warm bowls. Drizzle sage oil over the soup and nestle a few of the sage leaves on top. Serve with optional wedges of lemon. Serve immediately

ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
• Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
• To reheat: Reheat over medium heat.
• For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Preheat the oven to 200C/400F/gas mark 6.
• Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
• Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
• Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
• Return to the saucepan and heat through.
• Serve hot.