About this recipe: Winter vegetables are roasted to make this deliciously amooth and hearty soup. To keep this soup vegetarian, substitute in vegetable stock. Serve with a crusty bread roll.
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn't try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe! - 04 Feb 2008 (Review from Allrecipes US | Canada)
Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves of garlic (in skin) to the roasting vegetables, as well as an onion. Add or substitute a few carrots or maybe some celeriac. - 25 Feb 2007 (Review from Allrecipes US | Canada)
It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips, and it worked well. Try leaving the skins on the red potatoes for added color (tiny red flecks) and nutrition! - 21 Oct 2007 (Review from Allrecipes US | Canada)