1. Toss the vegetables of your choice with olive oil or butter, and spread out in a single layer on a roasting pan. Sprinkle with salt, pepper, garlic, and a combination of fresh and dried herbs. Roast in a preheated oven (about 425°F, 220 degrees C) for 20 to 30 minutes, until vegetables are cooked through and golden brown.
2. Blend the hot roasted vegetables with vegetable or chicken stock. You can do this in batches in your blender (be sure you don't over-fill!) or in a large pot with an immersion blender.
3. After blending, return the soup to a large pot on the stovetop. Add milk or cream to thicken. Bring to a simmer, and cook 5 to 7 minutes before serving. At this point, go ahead and add in your flavorful mix-ins.
Stir in pesto or hummus for a Mediterranean twist. Garnish with fresh sage, rosemary, or parsley, freshly cracked black pepper, toasted pepitas, a dollop of Greek yogurt — the possibilities really are endlessly customizable.
Chris said But keep up the good replies. I love to discover new soups!
Anita said I have learned today that what we call Hokkaido in German is called Kuri in the US and that the idea of making a savoury soup out of it is rather a novelty.