Soup for the Soul

Despite the fact that it positively feels like Spring outside today (and has felt that way all week) I’m still chowing down on hot soup like it’s the middle of Winter.  What can I say, I like soup!

I came across this soup recipe while perusing Foodgawker, which by the way I do A.LOT.  I swear when I’m writing a paper, I spend more time playing on the internet than actually writing.  I’m sure I could cut down my paper writing time by 75% if I could stop “taking breaks” to read blogs/check Facebook/food gawk but what’s the fun in that?  And yes, food gawk is a verb.

Anyways back to the soup.

Roasted White Vegetable Soup to be exact and you can find the recipe here, and you should try it because apart from having to figure out what a celery root is and go through the trouble of peeling it, this soup is simple and down right tasty.

That picture still frightens me.

Try not to eat the whole pan of roasted cauliflower, potatoes and celery root.  Save some for the soup.

Someone please buy me new baking sheets.

After you roast the veggies, all you do is add some broth, bring to a boil and simmer for 20ish minutes.  Then you get to use a fancy immersion blender and you end up with something so creamy and comforting it should be a crime.

Okay, so Joey and I decided this soup is more “golden” than white but that’s only an improvement if you ask me.

Aaaaand because my “diet project” has me calculating the nutrition of my meals I can tell you exactly how this soup adds up.

P.S. I just figured out how to do a nutrition label and a screen shot — be proud!

I doubled the soup and it made 11 cups.  Each serving is 1 cup.

Enjoy!

Are you a Spring/Summer soup eater?