This soup was invented based on two criteria: 1. I had the ingredients on hand that needed to be used before going bad, and 2. I needed something that would give Kyle (age 1) vegetables in a soft form. Thus, Winter Harvest Soup. The grownups enjoyed the recipe as is–a heartier, chunky soup; and I pureed the rest for Kyle–or those who prefer a smoother, creamy soup. He LOVED it!
Feel free to adjust the types of vegetables used in this soup (though root vegetables do seem to work best). If you’re not a sweet potato fan, try Yukon golds. If you have acorn squash instead of butternut, go for it! And if you’ve never seen a parsnip–well, first, try to find a parsnip because they’re delicious!–but if you can’t, try a turnip or rutabaga or just more carrots. This made a large pot of soup, so if you have fewer vegetables, just use half of the other ingredients.
- 1 head cauliflower (chopped)
- 1 pound sweet potatoes (halved)
- 1 butternut squash (halved and seeded)
- 1 bag baby carrots (chopped)
- 4 parsnips (peeled and chopped)
- 1/4 c. olive oil
- 2 tsp. kosher salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. marjoram (if you don’t have marjoram, basil would work)
- 1/4 tsp. dried oregano
- 6-8 cups water
- 1 Tbsp. chicken (or vegetable) bouillon
- 3 Tbsp. tomato paste
- 1 tsp. prepared basil paste
- 2-3 c. coconut milk (or cow’s milk, if preferred)
- Prep the winter vegetables. Using two large baking sheets, spread out vegetables in a single layer, drizzle with olive oil and sprinkle with salt, pepper, herbs and spices. Roast at 400°F for 40 minutes.
- Remove vegetables from oven and let cool slightly. Peel and chop squash and sweet potatoes into bite sized pieces.
- Toss all vegetables in large stockpot; fill with water to not quite cover vegetables.
- Add the rest of the ingredients and bring to a boil; reduce heat and simmer for 15 minutes (or until vegetables are completely soft).
- Serve hot.
Suggestion: serve with crackers, croutons, or garlic bread and a simple salad.