Roasted Vegetable Soup

Roasted Vegetable Soup
Print Recipe
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Roasted Vegetable Soup
    Print Recipe
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 400°F.
      2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
      3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
      4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
      5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
      Recipe Notes

      -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

      -the amount of salt needed will be dependent on the saltiness of your broth.

      -makes about 8 cups of soup depending on your desired consistency.

      Braised Celery and White Beans


      Braised Celery and White Beans
      Print Recipe
        Servings Prep Time
        4 servings 20 minutes
        Cook Time Passive Time
        75 minutes 45 minutes
        Servings Prep Time
        4 servings 20 minutes
        Cook Time Passive Time
        75 minutes 45 minutes
        Braised Celery and White Beans
        Print Recipe
          Servings Prep Time
          4 servings 20 minutes
          Cook Time Passive Time
          75 minutes 45 minutes
          Servings Prep Time
          4 servings 20 minutes
          Cook Time Passive Time
          75 minutes 45 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
          2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
          3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
          4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.