This soup is great for a cold winter's day with immune boosting garlic, leeks and onion along with beta-carotene filled carrots and squash that not only help your immune system but also can reduce psoriasis flare-ups and aid your liver processing of hormones.
Roasted
Root Vegetable Soup –
one serving = 2 cups
¼ cup olive oil
4 carrots or
parsnips, sliced
1 butternut
squash (or another winter squash or pumpkin), peeled, seeded, cubed
2 leeks, sliced
1 onion,
quartered
3 cloves of
garlic
3 bay leaves
2 thyme sprigs
and 3 rosemary sprigs
5 cups vegetable
stock
Preheat
oven to 400 degrees F. Put olive oil in
a large bowl, add cut vegetables and garlic, toss to coat. Spread vegetables on
1-2 baking sheets and add the thyme, bay leaves and rosemary. Roast for about 50 minutes or until tender,
tossing them occasionally. Remove from oven, discard herbs, transfer vegetables
to a large saucepan. Add stock to vegetables and bring to a boil, then reduce
heat and simmer for 10 minutes. Turn off heat and let soup cool, then transfer soup to a food processor or blender
and process until smooth (or use an immersion blender to blend soup on the cooking pot). Garnish with
fresh thyme or parsley.