Harvest Veggie Soup
1 large butternut squash, cut into thin 2″ wedges
2 medium sweet potatoes, peeled and chopped
8 oz. petite carrots, cut in half
2 medium turnips
2 onions, cut into wedges
1 leek, cut into thin rounds
8 large garlic cloves
8 Campari tomatoes, halved
6 sprigs fresh thyme
10 leaves fresh sage
2 Tbsp turmeric
2 Tbsp Himalayan pink salt
1 tsp freshly ground black pepper
1/3 cup extra virgin olive oil
2 Tbsp honey
8-10 cups parve consommé
Preheat oven to 425°F.
Layer all the vegetables and all the herbs on a parchment lined baking sheet.
Season with turmeric, salt and pepper.
Drizzle with olive oil and honey.
Roast in the oven for 30-40 minutes or until the vegetables are fork tender.
Working in batches, place the roasted vegetables and consommé in a blender and purée.
Transfer puréed mixture to a pot and bring to a boil before serving. If soup is too thick, thin out with water. Adjust seasoning according to taste.
Note: Soup can be stored in an airtight container in the refrigerator for up to five days.
