Roasted Root Vegetable Soup
•1 small butternut squash, peeled, deseeded and cubed
•2 carrots, peeled and cut in chunks
•1 large parsnip, peeled and cubed
•1 turnip, peeled and cubed
•1 big potato, peeled and cubed
•1 stalk celery, cut in chunks
•1 Tbsp olive oil
•3 bay leaves
•½ Tsp yellow asafetida powder
•5 C water/vegetable stock
•1½ Tsp salt
•½ Tsp black pepper
1.Preheat the oven to 200 C/400 F. In a bowl, toss the vegetable with olive oil. Transfer to a baking dish in a single layer.
2.Tuck the bay leaves and sprinkle the asafetida over the vegetables. Roast for 30-40 minutes; turn occasionally if needed until the vegetables are tender and brownish.
3.Remove from oven, discard the bay leaves and transfer the vegetables to a saucepan.
4.Add water, salt and black pepper. Simmer for 5 minutes. Transfer the soup to a blender and process until smooth.
5.Return the soup to the pan to heat through. Serve hot.
By Anand Lila Devi Dasi