A hearty, chock-full-of-winter-vegetables soup. Roasting the vegetables and garlic brings out the flavors and adds depth to this soup. Feel free to leave it chunky or blend into a bisque-like soul warming soup.
- 1 sweet potato, diced
- 1 potato, diced
- 2 parsnips, cut into chunks
- 4 carrots, cut into small chunks
- 1 zucchini, sliced into half moons
- 4 garlic cloves, whole + 2 garlic cloves, minced
- 6 tbsp + 3 tbsp olive oil
- Sea salt
- Pinch of ground black pepper
- 1 onion diced
- 6 cups vegetable broth
Preheat oven to 425 degrees. Place vegetables along with 4 garlic cloves onto two baking sheets lined with parchment paper. Drizzle with 6 tbsp olive oil and sprinkle with sea salt and a pinch of ground black pepper. Roast for 30 minutes.
Heat 3 tbsp olive oil in a large pot. Add the onion and sauté until translucent, about 7 minutes. Add the garlic and continue to sauté an additional 2 minutes. Add the vegetable broth and deglaze the pan. Add the roasted vegetables and bring to a boil. Lower heat and simmer for 15 minutes. Blend to desired consistency.
Note: if you prefer a thinner soup, add water to reach desired consistency.