Excellent dinner: leek and potato soup with roasted vegetables and lamb sausage

Here’s a reminder for myself for the great dinner I had tonight.  Leek and potato soup (the alternate version), roasted root vegetables, and a lamb sausage from Uli’s.  Roasted vegetables and the sausage are easy.  The winner was the soup, which was awesome, light, complex, and very flavorful.  It turns out a vegetable soup with roasted sweet and yellow potatoes is a delicious combo.  Everything compliments, and the dish is quite healthy while feeling very rich.  I’ve got a couple more days of this left, and I’m looking forward to them!

Roasted Root Vegetables

I’m posting this just so I have it here as a reminder to roast vegetables more often.  There is no technique, just yummieness.  I find it remarkable how much I enjoy roasted root veggies actually.  This is in contrast to roasted lighter vegetables, like peppers, zucchini, and eggplant, that almost always disappoint me.

Possible Ingredients

• yellow/white/red potatoes (waxy like Yukon Gold), sweet potatoes (400 calories per pound)
• onion, wedges (1oo calories per large onion)
• parsnips
• carrot
• celeriac ?
• butternut squash

Preparation

1. Preheat oven to 350 degrees.
2. Chop vegetables into 1 inch ish sized pieces and spread them uniformly on a lightly oiled baking sheet that ideally has a small lip to catch any oil that might run.
3. Liberally drizzle olive oil over the vegetables.  Salt and pepper generously.
4. Bake for about an hour.
5. Enjoy!