I make roasted vegetable soup with pine nut cream instead of cream. It’s delicious.  Even before this basket I used a wide variety of vegetables with much success including rutabaga, parsnip, potato, turnips, etc.  I always use carrots, celery, and onion as well.  You saute onion and a few stalks of celery and add soup stock.  Roast your vegetables separately in the oven adding sea salt and EVOO.  Add the vegetables to the soup as well as pine nut cream.  1/2 cup pine nuts blended with 1 3/4 cup water and a small bit of salt.  Let simmer for 15 minutes, cool, and then blend.  It’s my kids favorite soup and they  devour it so I know they are getting their veggies 🙂

The full text of the roasted vegetable soup and pine nut cream can be found which is a dairy free/vegan cookbook that is 90% gluten free as well.

from Capay Organic
Roasted vegetables make a delicious main dish, side dish, or lunch.
They are good in pita bread as a quick, impromptu sandwich.

4       carrots, not peeled and cut into 3/4-inch pieces
3       beets, greens removed and beetroots peeled and cut into 1-inch cubes
2-3     rutabegas, scrubbed and cut into 1-inch cubes
4-6     red potatoes, scrubbed and cut into 1-inch cubes
1/2     small butternut squash, peeled and cut into 1-inch cubes
1       onion, peeled and cut into eighths
1       head garlic, cloves separated and peeled
3       tablespoons extra-virgin olive oil
1       tablespoon balsamic vinegar
2       teaspoons salt
1       tablespoon chopped fresh rosemary, sage or oregano

Heat the oven to 450 degrees. In a large bowl, toss the carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with the olive oil, vinegar, salt and herbs. Spread the vegetables out in a baking pan or pans just large enough to hold them in one layer. Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature.

by Kathleen