Roasted Root Vegetable Soup

Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine with Vitamix *Winter Spice Seasoning for a warm, filling meal.

Ingredients

120g (1 CUP) CARROTS, ROUGH CUT

120g (1¼ CUP) TURNIP, ROUGH CUT (RUTABAGA, PARSNIPS, OR SIMILAR ROOT VEGETABLES CAN BE SUBSTITUTED)

3 TABLESPOONS ONION, ROUGH CUT

135g (1 CUP) CELERY, ROUGH CUT

1 GARLIC CLOVE, PEELED

*1 TEASPOON WINTER SPICE SEASONING

2 TABLESPOONS OLIVE OIL

½ JALAPEÑO

½ HOMINY

2 TABLESPOONS LIME ZEST

2 TABLESPOONS LIME JUICE

½ TEASPOON SALT

¼ TEASPOON GROUND BLACK PEPPER

720ml (3 CUPS) VEGETABLE STOCK

2 PLUM TOMATOES

70g (1 CUP) KALE

½ BUNCH FRESH CORIANDER LEAVES

1 475ml CAN OF (1X 16oz CAN OF) GARBANZO BEANS, DIVIDED

Method

Preheat oven to 220°C (425°F).

Combine carrot, turnip, onion, celery, jalapeno, garlic, *Winter Spice Seasoning, and oil together in a mixing bowl and toss to coat.

Spread out evenly on a foil lined sheet tray and bake 30- 40 minutes. Once roasted, reserve 1 cup and set aside. Place stock, remaining roasted vegetables, salt and pepper, ½ can of hominy, lime zest and juice into the Vitamix container and secure lid.

Select Variable 1 or the Hot Soup program.

Start the machine, slowly increase to its highest speed, blend for 5 minutes 45 seconds or allow machine to complete programmed cycle.

Remove lid and add tomatoes, kale, coriander, remaining ½ can hominy and 1 cup roasted vegetables to the container. Secure the lid.

Select Variable 1.

Start the machine and blend for an additional 5 seconds to incorporate.

Notes: *for the recipe for winter spice visit our website vervemagazine.co.nz