About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Parsnip & Candied Bacon Breakfast Cookies | Main | Parsnip and Sage Puree »

Roasted Vegetable Soup

By Cindy Ruth


I know, I know, this is a strange colored soup. This is what happens when one of your ingredients is fresh beets. The color doesn't bother me, but if it bothers you, just use golden beets instead of red beets. That's what I did the second time I made this soup and it was a nice golden color.

The ingredient for this week is PARSNIPS. I love soups of all sorts, and with this winter weather we've been having, soups are perfect. This is also a very healthy soup. You can alter this recipe in many different ways. I'm going to just describe what I did here rather than give you an actual recipe. Any way you adapt it, it always turns out good.

The complimentary ingredients I used with parsnips are NUTMEG, carrots, olive oil, pepper, potatoes, salt, chicken stock.

Here's what I did. Preheat oven to 400 degrees F. Peel and cut into small pieces about 4 parsnips, 4 carrots, 3 potatoes, and 3 beets. You can use any variety of root vegetables in any quantities you want. Place all on a baking sheet and drizzle with olive oil, salt and black pepper. Toss to mix together, then spread out. If the vegetables can't all lay flat, place half of them on a second pan. I also peeled 1 medium onion, sliced it in half, and layed in cut side down on the baking sheet. If you'd prefer, you can dice it instead and toss with the other ingredients. Roast the vegetables, stirring occasionally, until the vegetables are tender. The time will depend on how small you cut your vegetables, but probably 30-45 minutes. Remove from pan, and place in a large saucepan. Add about 1 can chicken broth or stock. Use an immersion blender to then make a pretty smooth soup. I like some chunks still, but not too large. You can also use a blender. As you're doing this, add more broth until it's the right consistency. I think I used 3 or 3 1/2 cans for the above quantity of vegetables. When the soup is pureed and the consistency you like, place the pan on the stove to heat back up. You can add any spices you might want also. I used a little freshly grated nutmeg, because I needed to have this as a complimentary ingredient. It tasted good, but the second time I made it I only used salt and pepper. Fresh herbs like thyme or sage would be good also. Place in a bowl, and serve with fresh croutons or slices of bread.

That's it. I love this soup, love that it's healthy, easy, and adaptable to whatever root vegetables you want to use. Turnips, parsnips, carrots, potatoes, sweet potatoes, sunchokes, even winter squash and cauliflower work well.

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Comments (1)


Cindy, the color of the soup doesn't bother me at all. I love beets. Those were some wonderful strong flavors. Did the parsnips hold their own?

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