Oh my goodness, what a busy few months! I am thrilled to share that Avi and I are expecting our first child, set to join our family in November. We could not be more excited but I haven’t been cooking and baking nearly as much because I’ve been so tired (and I just started a new job!) but I am finally getting back into the swing of things. Thanks for being patient while I’ve been away and look forward to lots of new recipes in the coming months!
Soups are a stand-by weeknight dinner for us, and I’m always looking for new and different ways to mix things up. However, this soup is one that I keep making over and over again. It’s great hot or cold, it’s pretty no-fuss once you have all of the items chopped (and you don’t have to peel anything! Just scrub), and it can be served as an appetizer or a full meal if you throw in a few pieces of crusty gluten-free bread.
This is soup is also incredibly versatile. The preparation method adds an incredible depth of flavor and can be used with any number of fruit and vegetable combinations, so whatever you have in your fridge right now will probably make a great soup.
Ingredients
2 large sweet potatoes (or a small butternut squash)
2 green apples
1 large onion
1 leek, split and cleaned
2 carrots
2 celery ribs
6 garlic cloves
2 Tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper
5 cups water
2 tsp lemon juice + more to taste
Directions
- Preheat the oven to 375 degrees and grease two large baking sheets.
- Chop veggies and apple into large but evenly sized pieces. Smash and peel garlic cloves. Toss with olive oil, salt, and pepper and spread evenly between the two baking sheets (you don’t want things to be too crowded, they will steam rather than roast).
- Roast in the oven for 40-60 minutes until everything is browned and soft.
- In the meantime, heat water in a large stock pot. When veggies are done, add them to boiling water, turn down flame and simmer for 10-15 minutes.
- Using a stick/immersion blender, blend everything until smooth. Stir in lemon juice and add additional lemon juice, salt, and pepper to taste. Serve hot or cold topped with your choice of minced herbs.