Apples, Carrots, Celery, Garlic, Onions, Parsnips, Thyme
Fall, Spring, Winter
- 2 tablespoons olive oil
- 1 fennel bulb, trimmed and cut into large chunks
- 4 large carrots, peeled and cut into large chunks
- 6 parsnips, peeled and cut into large chunks
- 4 crab apples, halved and cored
2 tart apples (such as Granny Smith), quartered and cored
salt and pepper
- 1 large onion, chopped
- 3 cloves garlic, chopped
1 inch piece of ginger, peeled and chopped
- 3 ribs celery with leaves, chopped
- 6 cups vegetable stock
- 3 bay leaves
- 1-2 teaspoons dried thyme
salt and pepper, to taste
||Preheat oven to 350°F. |
||Line a large baking sheet with parchment paper. |
||Place fennel, carrots, parsnips and both kinds of apples on the parchment-lined baking sheet. |
||Toss with 1 tablespoon of the olive oil. Season with salt and pepper. |
||Bake in preheated oven for 30-40 minutes until the vegetables soften and are nicely caramelized. Do not let any of the vegetables get overly dark or blackened |
||Heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
Add onion, garlic, ginger and celery. |
||Saute for 3-5 minutes until the onion and celery begin to soften.
||Add in the roasted vegetables.
Top up with vegetable stock and add bay leaves and dried thyme.
Reduce heat to low and simmer for 30 minutes.
||Remove from heat and let cool slightly before blending.
||Blend in batches to get a nice smooth consistency. |
||Return the blended soup to the pot and reheat. If necessary, thin out with additional water or vegetable stock, to get the right consistency you prefer. |
||Taste and adjust for seasoning. |
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