While it’s summer here in the US, our friends over the pond are having so much cooler weather. While this soup will keep them warm and comforted over across the way, this soup is made for any season, even summer. Simple ingredients come together in a soup that is both warm and inviting, and cool and refreshing. Vegan, vegetarian, it’s for everyone. So while the soup isn’t funny, I hope the title makes you chuckle a bit!
1 pound peeled carrots cut into small chunks (a bag of big carrots should do the trick)
1/2 pound peeled parsnips, cut into small chunks (half a bag here)
1 green pepper cut into small pieces
1 red pepper cut into small pieces
1 large yellow onion cut into quarters or small chunks
6 T olive oil
1 tsp kosher salt
1/2 tsp black pepper
3-4 cups water or vegetable broth (be careful if using store bought broth as they can be high in tomatoes and that will alter the taste. Use homemade if you can or just go with water)
Preheat oven to 400 degrees and line a roasting pan/baking sheet with parchment paper. Place vegetables on pan, drizzling the olive oil evenly as you can over the veggies, and then sprinkle with salt and pepper.
Bake for 35-40 minutes or until tender
Place roasted vegetables in a heavy bottomed sauce pan. Add 3 cups of water/stock and puree until smooth (I went a little chunkier as I like my soup that way) adding more liquid as needed.
Serve with a salad or bread. If saving for later, store cooled soup in a food safe container for up to five days in the fridge. Can be kept in the freezer for up to six months.