Root vegetables don't sound very glamorous but this soup is sure to get noticed.  Roasting the veggies first heightens their flavors and creates a delicious soup.  Filled with slowly digesting carbohydrates and fiber, root veggies make you feel full, and help regulate your blood sugar.  Try this recipe--it's simple enough for every day but served in the right, small cup can be an elegant starter for your Thanksgiving feast.

Roasted Root Vegetable Soup

Ingredients:

3 Parsnips

3 large Carrots

1 Rutabaga

1 large Sweet Potato

1 large golden onion

5 cloves of garlic

olive oil for liberal drizzling of veggies

Salt & freshly ground Pepper

32oz Vegetable or Chicken Stock

Preparation:

Preheat oven to 400 degrees.  Wash, peel and cut the first 4 ingredients in to 2" chunks and put in a large bowl.  Liberally drizzle with olive oil ---about 2TBS to coat well. Spread veggies out into one or two roasting pans.  Sprinkle with salt & freshly ground pepper.  Roast for 30 minutes until fork tender and beginning to carmelize at the edges.

Heat One Tbs of olive oil in a skillet. Chop onion and garlic and saute until golden. 

Puree the root vegetables, onion and stock in a blender or food processor until smooth.  Start with one cup of stock and add until soup is a consistency of your liking.  

Reheat in a pan without boiling.