Make it vegan or non-vegan!
The joy of this recipe is it is so versatile. It can be completely Vegan, or you can vary it up and add chicken, sausage, more veggies (like small potatoes), different spice profiles, or whatever to it. For non-Vegans, bone broth is amazing in this. More info and tips in the notes.
Ingredients
3 Carrots (cut in half, then crosswise into 1/4-inch slices)
4 Parsnips (cut in half, then crosswise into 1/4-inch slices)
2 Stalks celery, cut into 1/4-inch slices
3 Cups Butternut Squash (1-inch cubed)
1/4 Cup Olive Oil
1 Teaspoon Thyme Leaves (dried or fresh)
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon freshly ground Black Pepper
1 Large Onion (cut in half, then slice)
2 Cartons (32 oz each) Stock (Vegetable, Bone Broth, Beef or Chicken Stock)
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh Italian Parsley
1 Tablespoon Balsamic Vinegar
Additional freshly grated Parmesan cheese, if desired
(Vegan Parm recipe below)
Directions
Preheat oven to 425°F.
In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, thyme (and whatever other spices you may be using), salt and black pepper; toss to coat evenly, and spread in a single layer into a large-rimmed, ungreased baking pan (or distribute over two smaller pans). Roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
In 5-quart stock pot or Dutch oven, heat remaining oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Stir in balsamic vinegar, then stir in parmesan. Taste and adjust seasoning if necessary. Add Italian parsley.
Garnish your servings with additional Parmesan, if desired.
Notes
Take advantage and add more veggies to this. I love to add a few of the small potatoes to this recipe on occasion, and I also add lots of parsnips. You can also feel free to slice the parsnips and carrots anyway you like, too. Another veggie sub you can make is fennel stalk for celery for a slightly different flavor.
I absolutely add different and additional spices to this. Depending on my mood, I will add coriander, my favorite Tuscan garlic spice blend, sometimes a Cajun blend. You can make your flavor profile different every time you make it.
If you aren’t going the Vegan route, like I said, bone broth is da bomb diggity. Add some chicken or sausage for an even more complete and hearty meal. Vegans can skip the Parmesan altogether because most vegan hard cheese subs will not melt into the soup as intended. For a garnish, yes. That would be great.
Need a recipe for Vegan Parm? Here ya go:
3/4 Cup raw Cashews
3 Tablespoons Nutritional Yeast
3/4 Teaspoon Sea Salt
1/4 Teaspoon Garlic Powder
Put all of the ingredients into a food processor and mix/pulse until a fine meal is achieved. You care store this mixture in an airtight container in the refrigerator for several weeks.
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