Roasted Root Vegetable Soup / Ode to Beets

3 Nov

Hello soup lads and ladles. (O.M.G. I’m good at this.) November is here. Which means all of our little vegetable friends are burrowing deep into the ground to stay warm, thus the perfect time for root soup.

Root soup sounds cool, doesn’t it? Like Alayna and I somehow have morphed into two heavy set frontier women surviving the winter with only one donkey and a plow. It sounds almost as cool as when Lauren Cook casually mentioned how she pickles AND CANS her beets. My jaw dropped I was so impressed.

The thing is, I’ve been eating beets every day since Saturday afternoon. And I plan to eat them again in a few hours for lunch. Everything that comes out of my body is red. I love it. Poor little Zachy who had beet dinner with me on Saturday doesn’t so much.

Via text message:
Zach: My poop was red and it scared me and I’m never eating beets again.
Mary: I ate the leftovers today and now my pee is red too!
Zach: I feel ill.

Of course, Zach didn’t feel ill. He is just nervous because he has a marathon to run in 12 months and he’s freaking. Don’t worry Zach, keep eating nutritious foods like beets and you’ll do fine.

Roasted Root Vegetable Soup

  • chop about 4 parsnips, 4 turnips, 6 regular sized carrots, one large yellow onion, and 3 medium sized beets into bite sized pieces and put into a brownie pan
  • add 4 whole peeled cloves of garlic
  • sprinkle the whole mix with sea salt, black pepper, herbs De Provence and olive oil and mix with your hands to coat
  • bake in the oven at 450-500 degrees for about half an hour, stirring once or twice, until you can fork through all the veggies fairly easily
  • transfer to a soup pot, cover with vegetable broth and bring to a boil until the veggies are easily mashed
  • blend and serve!
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