Roasted Root Vegetable Soup with Rosemary Walnuts
"This delightful soup provides an opportunity to appreciate the humble root vegetables that cheer us up in the winter...."
INGREDIENTS
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2 tablespoons olive oil
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2 medium sweet potatoes (about 1 pound)
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1 medium russet potato (about 3/4 pound)
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4 medium carrots (about 1/2 pound)
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1 large parsnip (about 3/4 pound)
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2 cups onion, chopped
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1 bulb garlic
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6 cups low-sodium vegetable or chicken broth and/or water
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Salt to taste
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Freshly ground black pepper to taste
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Rosemary Walnuts (recipe follows)
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Rosemary Walnuts:
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2 teaspoons olive oil
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3 cups minced California walnuts
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1/4 cup (packed) minced rosemary
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1/4 teaspoon salt
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Optional: 1/2 cup finely minced onion plus another tablespoon of olive oil
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