Stave off winter’s chill with this hearty, nourishing, thyme-scented soup. Protein rich and filling, the soup, accompanied by a side salad, is a complete meal in a bowl.
2 carrots, diced
1 yellow-fleshed sweet potato (medium size), cut into bite-sized cubes
1 small parsnip, sliced into bite-sized rounds
1/2 large red onion, sliced into thin wedges
3 garlic cloves
1 Tbsp (15 mL) camelina oil or extra-virgin olive oil
1 tsp (5 mL) dried thyme, divided
Freshly ground black pepper, to taste
2 1/2 cups (625 mL) dairy or almond milk, divided
1/4 cup (60 mL) organic whole wheat or gluten-free flour
1 1/2 cups (350 mL) low-sodium chicken stock
1/2 cup (125 mL) shredded cheddar cheese
Parsley or chives, for garnish
Preheat oven to 425 F (220 C).
Lay out prepared vegetables and garlic in large roasting pan. Coat with oil and sprinkle with half of the thyme, rubbing between your fingers as you sprinkle to release its flavour and volatile oils. Season with pepper. Prick garlic cloves with a sharp knife to prevent them from exploding while roasting. Toss vegetables and garlic to coat evenly with oil and seasonings. Cover and bake for 15 minutes.
Remove cover from roasting pan and stir vegetables to coat well with pan juices. Check garlic and remove if soft. Return pan to oven and roast uncovered for a further 15 minutes.
Meanwhile, in large saucepan, whisk about 1 Tbsp (15 mL) milk into flour until a paste is formed. Add remaining milk, chicken stock, and remaining thyme and continue whisking until mixture is very smooth. Cook mixture over medium heat until it starts to bubble and begins to thicken.
Remove vegetables and garlic from roasting pan. Peel garlic and mash with the flat side of a large knife. Add vegetables and mashed garlic to milk mixture and stir. Cook on low heat for another 2 to 3 minutes, or until thoroughly heated through.
Ladle into large soup bowls and sprinkle with grated cheese. Garnish with parsley or chives.