Roasted Vegetable Soup with Feta Recipe

by katerina on March 27, 2007

Along with my pledge to save money comes my need to make the most of leftovers. I find it really difficult to get inspiration, and we throw out leftovers more often then I would like to admit. However, I actually took that into account when I made last nights dinner with the hopes of turning out a soup.


So today while I was walking home and thinking it needed a little something extra when I decided that feta would be perfect! The vegetables are so naturally sweet that they need some saltiness for balance. I served it with a chicken salad sandwich and it was more then enough food for dinner.

Print Recipe

Roasted Vegetable Soup with Feta

(serves 4)
Adapted from Ina Garten

1/3 lb carrots
3 parsnips
1 sweet potato
1 small fennel bulb
1 small butternut squash
2 tablespoons olive oil
4 cups chicken stock or vegetable stock
1 bay leaf
pepper
50g feta cheese, crumbled
fresh parsley for garnish, finely chopped

1. If you have leftover roast veggies, skip this step. Wash, peel and chop the carrots, parsnips, sweet potato, fennel, and butternut into 1" chunks. Toss in olive oil, salt and pepper and roast for 45 minutes at 425F turning occasionally.

2. In a blender combine half the veggies and half the chicken stock. Blend and add to a soup pot. Do the same with the remainder.

3. Add the bay leaf and bring to a gentle simmer for 20 minutes.

4. Remove bay leaf and season to taste (don’t add too much salt as the feta is salty). Ladle into bowls and crumble feta on top.


Prep Time: 10 minutes | Cooking Time: 65 minutes | Total Time:75 minutes
Calories(approximate per serving): 200



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