And just like that the holiday season has come and gone (except for New Year’s of course). Hopefully your holiday was filled with lots of family, friends, and of course good food.
There was definitely no shortage of good food during my family’s holiday feast – we had everything from Turkey and Ham to homemade stuffing and an abundance of holiday goodies including Whiskey Bread Pudding and Christmas cookies.
My dad sent us home with the ham bone from our Christmas Eve ham, and the Englishman and I decided that it would be the perfect base for a soup.
After much deliberation, we decided on Ina Garten’s roasted vegetable soup, made with homemade ham stock. This soup was delicious, filling, and the perfect after-Christmas dinner. We loved it so much that we are already planning on making it again soon!
Roasted Root Vegetable Soup (adapted from this recipe)
3 to 4 cups ham stock
1 turnip (we used this in the ham stock)
1 pound peeled carrots
3 large sweet potatoes
1 small butternut squash (peeled)
2 pounds red potatoes
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
Preheat the oven to 425 degrees F.
Cut the carrots, sweet potatoes, butternut squash and red potatoes in 1 to 1 1/4-inch cubes. Place vegetables on a baking sheet (or dish) and drizzle with olive oil, salt and pepper, Bake for 25-35 minutes until vegetables are tender (some ovens run warmer so cooking time may vary).
Add the roasted vegetables to the ham stock and ladle into bowls. Serve warm.
*I actually added some cooked kale to my soup and it gave it a nice flavor.
** This soup tastes even better the next day.