Roasted Root Vegetable Soup with Parmesan Cheese Croutons

Roasted Root Vegetable Soup with Parmesan Croutons

A warm creamy bowl of this lovely soup made from nature’s richest root vegetables that are roasted and blended together is just what the body orders this time of year or anytime the thermometer dips below freezing.  Root vegetables is a term used to describe vegetables grown underground; that is, the edible portion of the plant is the root.  Roots are some of the most nutrient-dense vegetables in the world primarily because they grow underground and absorb so many of the available nutrients in the soil.  They are loaded with antioxidants and boost immunity as well as provide plenty of slow sugar-absorbing energy in the form of complex carbohydrates.  More common root vegetables include:  yams, beets, parsnips, turnips, carrots, onions, garlic, ginger, horseradish, jicama, Jerusalem artichokes and radishes.  For a more thorough review of root vegetables refer to a very resourceful vegetarian food blog, Oh My Veggies entry titled, “A Guide to Root Vegetables” or click on the photo below.

 For this soup I chose onions, garlic, sweet potatoes, russet potatoes, parsnips, carrots and the outlier, butternut squash because it lends a little more sweetness and color.  Roasting brings out the natural sugars and flavors versus just boiling them like most soups prescribe.  It is so worth the extra time!  You could choose a whole different palette of vegetables, depending on what you have on hand.  One thing I would not change is using  the Herbes de Provence seasoning; it is still one of my all time favorites and I use it in so many dishes.  It’s a good one to have around.  For a completely vegetarian dish, use vegetable broth to blend your vegetables rather than chicken broth.  I use Better Than Bouillon Vegetable Base; it tastes great and is easy to store.

Roasted Root Vegetable Soup with Parmesan Croutons

I top this super satisfying soup with a dollop of light sour cream or Chobani Coconut Greek yogurt which I discovered by accident when I didn’t have any sour cream.  It works beautifully and of course I’m always stocked up on that particular flavor because it’s my My Go-To-Breakfast Dish!  I love, love these croutons.  If I’m lucky enough to have some good rustic Italian or French bread leftover from a meal the night before, it makes the best croutons the next day.  Dice’m, toss’m with olive oil,  toast’m in a hot oven, then sprinkle’m with shaved Parmesan and toast’m again.  They make this soup even better if that’s possible! Finish off with a little chopped fresh parsley and you’re ready to serve!

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