Everybody’s mom makes the “World’s Best Soup,” and no, we’re not talking about the liquid that comes out of a can. We’re talking about the warm, homemade, healthy soup chalk full of veggies, herbs, and seasoned to perfection.
Replicating mom’s recipe isn’t the easiest task, however. How did she find so much time to stay in the kitchen? With our hectic lives, it’s nearly impossible to cook fresh daily. Luckily, we have Robyn Youkilis here to teach us how to make homemade soup that is both healthy and easy!
See the below recipe for her tasty Blender Soup:
- Two roasting trays
- Large soup ladle
- Wood spoon or other spoon for mixing veggies on roasting tray
- Chef’s knife
- Cutting board
Other items to have on hand:
- Serving plates, bowls, silverware
- Placemat, nice napkin
- Large salad serving bowl and tongs
Reverse Roasted Veggie and Apple Soup
- 3 carrots, medium dice
- 2 parsnips, peeled and medium dice
- 1 sweet potato, medium dice
- 1 onion, cut into wedges
- 2-3 garlic cloves, peeled
- 1 apple, medium dice
- 3 celery, medium dice
- 1 teaspoon Tamari, a wheat-free soy sauce (optional)
- Few shakes per tray of dried rosemary and lemon pepper
- Olive oil
- Sea salt and pepper to taste
- 4 cups of boiling water
- Eggs, one per serving
- Flat leaf parsley, optional for garnish
1. Preheat your oven to 375 degrees.
2. Make two trays of veggies – one tray of root veggies, and the other: the apple, celery, onion and garlic.
3. Dice all of the vegetables and coat them with olive oil, rosemary, sea salt and lemon pepper (thyme would also be great).
4. Put the root vegetable tray in the oven and cook for 15 minutes. Mix the veggies.
5. Add the second vegetable tray to the oven and cook both trays for 20 minutes.
6. Boil roughly 4 cups of water on the stove.
7. Fill your blender halfway with veggies (keeping some aside to use as garnish) and add boiling water to cover. (Also, add the Tamari if you are using it.) Blend, taste and add more salt, pepper and additional water as needed.
8. Heat the soup on the stove if necessary and garnish with a few of the extra roasted veggies and a perfectly fried egg. Enjoy!
- Sprouted grain or gluten-free bread of choice
- Butter or vegan butter alternative (for vegan version)
- Nutritional yeast
1. Turn oven on to broiler setting.
2. Generously butter bread, one to two slices per person.
3. Generously sprinkle nutritional yeast to cover entire slice of bread (don’t skimp on the corner!).
4. Add bread slices to broiler, either on a piece of tinfoil or directly on the roasting tray. Set timer for 3 minutes.
5. Check if tops are starting to brown and butter is thoroughly melted. You may need to toast your bread an additional 2-5 minutes depending on your oven. I recommend setting your timer in 2 minute increments so you don’t burn your toast!
6. Once bubbling and golden brown remove toast from over, slice and serve!