Ingredients
Directions
Preheat the oven to 375F.
Wash and dice carrot, parsnip, leek, celery, onion and cauliflower into small pieces.
Mix all the cut vegetables with salt, pepper and olive oil to coat. Spread them on a sheet pan and roast in preheated oven until light brown (app. 20-25 min).
Heat a bit of olive oil in a soup pot and saute the crushed garlic lightly. Add the roasted vegetables and stock and bring to a boil.
Add oats and cook until vegetables are soft (app. 20-30 minutes).
Add cream and blend until smooth (it's easiest to use an immersion blender, but you can use a regular blender with care - the soup will be hot!).
Adjust the seasoning to taste. Add chopped dill and parsley to garnish. Enjoy!
This soup garnered rave reviews when The Edmonton Westin served it to attendees at the Jan 27/25 AOGC AGM. The Westin graciously shared the recipe so you can enjoy it, too!
Ingredients
Directions
Preheat the oven to 375F.
Wash and dice carrot, parsnip, leek, celery, onion and cauliflower into small pieces.
Mix all the cut vegetables with salt, pepper and olive oil to coat. Spread them on a sheet pan and roast in preheated oven until light brown (app. 20-25 min).
Heat a bit of olive oil in a soup pot and saute the crushed garlic lightly. Add the roasted vegetables and stock and bring to a boil.
Add oats and cook until vegetables are soft (app. 20-30 minutes).
Add cream and blend until smooth (it's easiest to use an immersion blender, but you can use a regular blender with care - the soup will be hot!).
Adjust the seasoning to taste. Add chopped dill and parsley to garnish. Enjoy!
