Ingredients
1 Medium Sized Yam
½ Head of Cauliflower
1 Golden Beet
3 Celery Stalks
4 Cloves of Garlic
3 Tbsp of Olive Oil
1 tsp of each of the following: rosemary (fresh or dried), garlic powder, celery salt, onion salt, thyme (fresh or dried), smoked paprika
3-4 Bay Leaves (remove before blending soup and do not consume)
1 Cup Shredded Zucchini
4 Cups Vegetable Broth
Instructions
Makes Appx: 6-8 Servings
Total Cook and Prep Time: 60-75 minutes
Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper. Set aside.
Chop yam, cauliflower, onion, and celery into bite sized chunks and place in a large mixing bowl together.
Mince garlic cloves and add to the vegetable bowl.
Toss the vegetables and garlic in the olive oil.
Spread the vegetables evenly across the lined baking sheet, try to have them all touching the pan and not stacked on top of each other.
Place the pan in the oven let the vegetables roast for 25 minutes.
While the vegetables are roasting use a mandolin (or a food processor or hand grater) to shred your zucchini and set aside.
If you are using pre-made vegetable broth, just set aside and skip this step: Bring 4 cups of water to a boil and add 1 stock of vegetable stock. Whisk until dissolved and let simmer for 5 minutes. Remove from heat.
Once the vegetables are slightly crisped, remove them from the oven.
Pull out a food processor and using the chopping blade to puree, add half of the pan of vegetables, half of the broth, and half of the zucchini. Pulse until as smooth as you can get it and then pour first batch of blended soup into a large pot on the stove and turn the burner on to low-medium heat. Puree the second half of the batch, and add to the large soup pot.
Note: with a food processor I can’t get mine SUPER smooth, but it still turns out nice even if it’s a little grainer. (You can use a hand blender and add all the ingredients into a large soup pot, and hand blend right in the pot)
Bring the smooth mixture to a simmer, and then leave on low for approximately 25-30 minutes.
Remove the soup pot from heat and allow it to cool before eating.
Garnish Options: Roasted Chickpeas (you can roast at the same time as the vegetables and leave them in while the soup is simmering for 50 minutes), Feta, and/or pumpkin seeds.
