Roasted Root Vegetable Soup
4 1/2 cups vegetable broth, unsalted
5 cloves garlic
1 15 ounces can navy beans, unsalted
10 cups root vegetables: Celery root or celeriac, Turnip, Rutabaga, Carrot, Parsnip, Potato, Sweet potato, Butternut squash
1 tbsp rosemary
1 tbsp thyme
1 yellow onion
1 tsp black pepper
1 1/4 salt
4 tbsp olive oil
Preheat oven to 400 degrees.
After veggies have been peeled, washed and cut into cubes, give them a little pat with a clean tea towel to remove excess moisture so they roast up nicely.
Place root veggies in a large bowl and add cloves of garlic, 3 tablespoons of oil, rosemary, thyme, 1 teaspoon of salt and pepper. Toss to combine.
Grab a large sheet pan (or use two smaller ones) and spread a little bit of oil over to them to lightly grease the pan. Spread veggies out onto pan and roast about 30 minutes or until tender, turning once.
While veggies are roasting, heat the remaining 1 tablespoon of oil in a large pot or dutch oven on medium heat. Add diced onion and cook for 5 minutes or until tender.
Once root veggies are cooked, carefully remove them from the oven. Allow the garlic cloves to cool enough so you can handle them. Once they are cool enough, peel off skins and mash/chop the cloves.
Add roasted veggies to the pot with onion, along with roasted garlic, beans, broth, about 4.5 cups of broth, add more later if necessary) and remaining ¼ teaspoon of salt.
Bring to a low simmer (just warming up the broth and beans at this point) and cook for 8 to 10 minutes.
Remove about 1 cup of soup from the pot and place in a heat-safe dish and blend it up with an immersion blender. Stir back into a pot of soup. Taste for seasoning and add more, if desired.