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
Directions
1
Preheat oven to 350°F.
2
Line a large baking sheet with parchment paper.
3
Place fennel, carrots, parsnips and both kinds of apples on the parchment-lined baking sheet.
4
Toss with 1 tablespoon of the olive oil. Season with salt and pepper.
5
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
6
Heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add onion, garlic, ginger and celery.
7
Saute for 3-5 minutes until the onion and celery begin to soften.
8
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.
9
Remove from heat and let cool slightly before blending.
10
Blend in batches to get a nice smooth consistency.
11
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.
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