Roasted Root Vegetable Soup

Cooking Times

Ready in: 1 hour & 35 minutes

Prep time: 15 minutes

Cook time: 80 minutes

Serves: 12

Preheat oven to 400 degrees Fahrenheit.
Scrub parsnips, turnip and rutabaga clean and cut into ½-inch pieces. Place the cubed parsnips, turnip and rutabaga on a large sheet tray and liberally drizzle with extra virgin olive oil. Sprinkle with rosemary, salt and pepper then toss to combine, making sure everything is coated. Spread out into a flat, even layer and roast for 40 minutes or until golden and tender.
While the veggies roast, thinly slice green onions and dice celery (¼-inch). Cut potatoes into ½-inch pieces. Bring a large dutch oven or soup pot up to heat over medium. Once hot add in 2-3 tbsp. extra virgin olive oil followed by green onions, celery and garlic. Sauté for 3-4 minutes or until the garlic is fragrant and the veggies begin to soften. Next add in the potatoes, vegetable stock, diced tomatoes, bay leaves and a large pinch of salt and pepper and stir. Bring to a simmer then reduce the heat to low, cover and cook for 15 minutes.
Remove the lid and carefully add in the roasted veggies and carrot chips. Stir together and taste for seasoning, adding more salt or pepper if needed. Let simmer on low, covered, for 15-20 minutes to allow the potatoes to continue to cook and the carrots to softly slightly.
To serve, ladle into a shallow bowl and drizzle with vegan pesto or herb oil. Serve with crusty bread for dipping.

Recipe provided by Chef Megan Mitchell.

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