Roasted Vegetable Soup
I was first inspired to use roasted vegetables in order to make soup after one of my fellow bloggers, , Lola Rugula, posted a recipe for a Roasted Garlic and Vegetable Soup. Up until then, I had never even thought of trying it and I was very pleasantly surprised by the depth of flavor that resulted. Here, I have made a soup using roasted Cauliflower, Leek, Carrot and Parsnip, all four of which are beautifully enhanced by the rich flavors produced during the roasting process.
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