Roasted Vegetable Soup

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Los Angeles Times


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Total time: 2 hours, 50 minutes

Servings: 4 to 6 servings

Roasted vegetable stock

2 cups diced onion

2 carrots, scrubbed and diced (about 1 cup)

3 stalks celery, diced (about 1 cup)

6 whole peeled cloves garlic

2 cups peeled, diced celery root

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 leeks, white part only

10 peppercorns

1 bay leaf

3 to 4 sprigs thyme

3 to 4 sprigs parsley

1/2 cup dried porcini mushrooms

2 Yukon Gold potatoes

1. Heat the oven to 425 degrees. Toss together the onion, carrots, celery, garlic and celery root with the olive oil, salt and pepper in a large baking pan. Roast 35 to 45 minutes or until vegetables are lightly browned, stirring occasionally.

2. Place the roasted vegetables in a tall 8-quart stockpot. Cut the leeks into quarter-inch slices and add them to the pot. Add the peppercorns, bay leaf, thyme, parsley and dried mushrooms. Peel the potatoes and add the peels to the pot. Cut the peeled p

3. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and cover. Simmer 45 minutes.

4. Remove the pot from the heat. Strain the stock through a cheesecloth-lined strainer, lightly pressing the vegetables with the back of a spoon to extract juices. Discard the vegetables. You will have about 8 cups of stock.


2 cups sliced cremini mushrooms

4 teaspoons plus 2 tablespoons olive oil, divided

Kosher salt

White pepper

1 medium onion, diced (about 1 cup)

1/2 cup diced celery

1/2 cup diced carrot

2 cloves garlic, minced

1/2 cup dried small white beans

8 cups roasted vegetable stock

3 cups coarsely chopped savoy cabbage

Yukon Gold potatoes, reserved from stock recipe

1/4 pound each green beans and yellow beans, stems removed, cut diagonally into 1-inch pieces

Sliced, toasted French bread

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