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Recipe Detail Page
Mashed Potato and Roasted Vegetable Cream Soup
Holiday 2007
This soup is a pleasant surprise of leftovers. No matter what vegetables you have left over you should enjoy the creamy texture and added flavour of roasting the vegetables for this soup. Depending on how smooth your mashed potatoes are you may not need to purée your soup—a little bit chunky is fine. Flexibility is key when cooking leftovers.
Serves 6 to 8
2 cups (500 mL) cooked Brussels sprouts
1 cup (250 mL) cooked sliced carrots
1 cup (250 mL) cooked diced rutabaga or squash or corn
2 tbsp (25 mL) vegetable oil
½ tsp (2 mL) dried thyme
Salt and pepper
1 bunch green onions, chopped
4 cloves garlic, minced
3 cups (750 mL) cooked mashed potatoes
4 cups (1 L) vegetable or turkey stock
1 cup (250 mL) 10% light cream
2 tbsp (25 mL) chopped Italian parsley
1. Preheat oven to 425°F (220°C).
2. Combine Brussels sprouts, carrots and rutabaga in large bowl. Drizzle with half of the oil and add thyme and salt and pepper to taste. Spread onto parchment-paper-lined baking sheet and roast for about 30 minutes or until golden brown. Set aside.
3. Heat remaining oil over medium-high heat in soup pot and cook green onions and garlic for about 5 minutes or until golden. Add mashed potatoes, chicken stock and cream and bring to boil.
4. Purée soup using an immersion blender or pour into blender and purée soup until smooth, if needed. Return to soup pot.
5. Chop roasted vegetables into fine dice and add to soup with parsley and return to boil before serving.
Serves 6 to 8
What to Serve
750 ml bottle$16.95$16.95
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