ROASTED ROOT VEGETABLE SOUP

USE RED OR GOLDEN BEETS IN THIS EARTHY AUTUMNAL SOUP. AT SERVING TIME, A SPRINKLING OF PEPITAS (SHELLED PUMPKIN SEEDS) PROVIDES A CRUNCHY CONTRAST TO THE CREAMINESS.

---

PREP: 25 MINUTES ROAST: 20 MINUTES AT 425°F PROCESS: 1 HOUR 15 MINUTES MAKES: 3 QUARTS PHOTO

---

• 1 pound large beets, peeled and diced
• 1 pound turnips, peeled and diced
• 1 pound parsnips, peeled and diced
• 2 medium carrots, peeled and diced
• ¼ cup olive oil
• 8 cups chicken broth
• 1 teaspoon finely shredded orange peel
• ½ cup orange juice
• 1 tablespoon bottled lemon juice
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Preheat oven to 425°F. In an extra-large bowl combine beets, turnips, parsnips, carrots, and olive oil. Toss well to coat vegetables with oil. Transfer vegetables to two large rimmed baking sheets; spread vegetables in a single layer. Roast, uncovered, for 20 to 25 minutes or until vegetables are tender and browned around the edges.

2. Meanwhile, in a large saucepan combine broth, orange peel, orange juice, lemon juice, salt, and pepper. Bring to boiling.

3. Fill hot sterilized quart canning jars half full with the hot roasted vegetables. Add the hot broth mixture, leaving a 1-inch headspace. Wipe the jar rims; adjust lids and screw bands.

4. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

5. To serve, place contents of a jar in a blender; cover and blend until smooth. Transfer soup to a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). (Or place contents of jar in the saucepan, boil for 10 minutes, and then use an immersion blender to puree soup until smooth.) If desired, sprinkle servings with toasted pistachio nuts.

PER 1 CUP: 141 cal., 7 g fat (1 g sat. fat), 4 mg chol., 1,096 mg sodium, 19 g carb., 5 g fiber, 3 g pro.

---

SERVING CREAMED SOUPS

The vegetables for soups that are served pureed are canned in chunks for safety reasons. The density of a pureed soup does not allow the temperature in the center of the jar to get hot enough to kill potentially harmful bacteria. When ready to serve, it’s simple to open the jar, puree the contents in a blender or with an immersion blender, then boil for 10 minutes to heat and ensure the soup is safe to eat.