Winter Vegetable Soup

A puréed soup has so many opportunities to shine.  They can be a tiny amuse bouche, a silky appetizer, a dip for grilled sandwiches, a lunch entrée or a satisfying dinner with some salad on the side.  This recipe I like to double and make in a big batch to stock the freezer.  This is hearty and healthy. The root vegetables I use are a suggestion, you can play with the variety and amounts used to suit your needs. Before serving, I like to toss some sourdough bread cubes in a skillet with olive oil salt and pepper to make croutons as a topping.