Maple Ginger Roast Vegetable Soup

I was going through the leftovers in my fridge and I had a hell of a lot of the Maple Ginger Roast Vegetables. I wasn’t sure what to do with them… but then it dawned on me. I had a bunch of chicken stock too. Things were percolating in my brain and voila… soup! I google “Maple Ginger Roast Vegetable Soup” and I got nothing, so to my chagrin, I set out to create.

The results were great. The girls and I loved it. Angel is not really a soup person, but he managed to get it down.

Give it a whirl, you won’t be disappointed.

  1. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick
  2. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
  3. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
  4. 1/2 cup extra-virgin olive oil
  5. 1/4 teaspoon freshly grated nutmeg
  6. Kosher salt and freshly ground black pepper
  7. 4 tablespoons minced fresh ginger (2 tbsp for roasting)
  8. 2/3 cup pure maple syrup (1/3 for roasting)
  9. 1/2 cup chopped shallots
  10. 2 tablespoons butter
  11. 5 cups of homemade chicken stock
  12. 2 tablespoons heavy cream
  13. chopped chives for garnish (optional)
  14. roasted pumpkin and sunflower seeds (optional)

  1. Preheat the oven to 425°.
  2. In a large bowl, toss the carrots, cauliflower and squash with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on a large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter 2 tablespoons of ginger over the vegetables and drizzle with 1/3 cup maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden.
  3. In a dutch oven, melt butter, then add butter and the rest of the ginger and shallots. Sauté for a 2 – 4 minutes till the shallots are soft. Add the vegetables and the rest of the maple syrup, stir to incorporate.
  4. Add the stock and bring to a boil. Then simmer for 15 minutes at medium heat. Remove from heat.
  5. Once cooled, put in a blender in batches or use a hand mixer and blend completely. Mix in cream.
  6. Return to heat, season with salt and pepper to taste. Serve.
I only added the chopped chives because my plant needed a trim and I like chives. You could also toss in some roasted seeds for some crunch and protein.



Author: caseyangelova

Eating, Gardening & Living in Bulgaria

2 thoughts on “Maple Ginger Roast Vegetable Soup”

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