Roasted Vegetable Soup

Steps to make

1. 1

   Preheat oven

   5 min

   Preheat the oven to 425 ℉.

2. 2

   Combine oil and rosemary

   1 min
   

   In a small bowl, combine 2 teaspoons dried rosemary with 2 tablespoons olive oil.

4. 3

   Prepare vegetables

   2 min
   

   Place 2 cups cut carrots, 2 cups cut parsnips, 2 cups cut celery root, 1 wedged yellow onion on a large rimmed baking pan. Encase a garlic bulb in foil and place on the baking sheet too. Drizzle the veggies with the prepared rosemary-infused oil. Sprinkle with salt and black pepper to taste.

5. 4

   Roast

   40 min
   

   Roast for 30-40 minutes, tossing once halfway through, until the vegetables are tender and the edges are slightly caramelized.

6. 5

   Deglaze pan

   1 min
   

   Remove the baking pan from the oven and transfer the vegetables to a bowl. Remove foil from the garlic. Deglaze the pan with ¼ cup chicken stock.

7. 6

   Prepare soup base

   2 min
   

   Into a food processor, squeeze the roasted head of garlic and add the roasted onion wedges and ½ a can of beans. Pulse until smooth, adding a little stock if needed to help the mixture blend.

8. 7

   Warm oil and pepper flakes

   3 min
   

   In a 5- or 6-quart Dutch oven over medium heat, add 3 tablespoons olive oil and warm for 2 minutes. Add ½ teaspoon crushed red pepper flakes and warm for 1 minute.

9. 8

   Add stock, Parmesan, and bay leaf

   5 min
   

   Add the remaining chicken stock, deglazed pan juices, Parmesan rind, and 1 bay leaf and bring to a boil. Once at a boil, reduce heat to simmer and add salt to taste.

10. 9

    Simmer

    15 min
    

    Add 4 cups chopped kale, bean purée, roasted root vegetables, and the remaining beans.
    Simmer for 15 minutes.

11. 10

    Serve

    

    Remove the bay leaf and Parmesan rind, adjust the seasoning if needed and serve hot. Enjoy!