Modified Grandma’s Elixir Soup Recipe !!

We added things to the recipe, but got the idea from Gourmet Gaming!

Lets get started!
(Please note this made a LOT of soup… like, 10 cups..So please modify accordingly.)

You will need(If you want to make it exactly like we did):

1 Yam
2 Sweet Potatoes
1 Med Butternut Squash
2 Lg Carrots
3 Parsnips
2 Med Onions
2 Cloves Garlic
8 Cups Beef stock OR Beef bullion cubes (most bullion cubes make 2 cups of stock..Remember, we made 10 CUPS of soup at once..weh)

Blender/Food Processer
Cookie Sheet
A Pot
Olive Oil (what ever you have that is oil.. I wouldn’t recommend margarine..cuz it burns..)
Salt and Pepper (to taste)
Cinnamon (to taste)

Look veggies! Yay

Method:

Preheat the oven to 200C/390F, and set your cookie sheet out, then peel all the vegetables!
Chop it in close to equal cubes/pieces and spread in an even layer on to the cookie sheet. Drizzle with olive oil and sprinkle with salt an pepper to taste.

(See? A f-ton of veggies makes an f-ton of soup)

When the oven is preheated put the cookie sheet in for 30 min!

30 minutes have gone by~~
TAKE OUT THE VEGGIES and set them aside.
Boil some water if you are using bouillon cubes, ff you’re using Stock, just bring it to a boil and turn it off.

Put veggies and stock in to a blender, and blend it to a smooth consistency.

If you need to make the soup thinner just add more stock!

and keep blending!!

Then, in my opinion this is the most important part!

Add Cinnamon to taste, we put in about 1-2 tea spoons for 10 cups of soup. You can really taste it, even through all that soup. Less it more!

Then your soup is ready to enjoy!
Adding a dollop of sour cream gives it a creamier taste and we recommend you try it!

NOW GO ENJOY!!