Roasted Root Vegetable Soup With Grilled Cheese Croutons

Ingredients

  • 3 medium sweet potatoes, peeled and cubed into 2-inch chunks
  • 2 large carrots, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 1 medium celery root, peeled and cut into chunks
  • Extra virgin olive oil (EVOO), for liberal drizzling
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1 bulb garlic, roasted*
  • 4 cups chicken stock or vegetable stock
  • A dash of honey
  • A dash of hot sauce
*Roast two heads of garlic at the same time if you are also going to make Roasted Pepper and Eggplant Marinara, another make-ahead meal. For the cheese croutons:
  • 4 slices thick-cut good-quality white bread
  • 4 slices sharp yellow cheddar cheese, deli-sliced on the thicker-side

Description

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