This soup was created after I was looking to make something with the assorted vegetables I purchased at the grocery store. I had purchased fennel, parsnip, turnips and garlic, and was looking to create something for lunch on a cold winter’s day.
1 medium fennel
1/2 C olive oil
1 Tbl salt
1 Tbl pumpkin oil
1/4 C raw pumpkin seeds
2 garlic bulbs
1 tsp garlic
1 Tbl olive oil
1/4 tsp pumpkin pie spice
1 Tbl dry vermouth
1/4 tsp cayenne pepper
3 C vegetable broth
Peel parsnips, cut into large pieces and place into a roasting pan. Wash and halve the turnips and add them to the pan. Cut the entire fennel, including the greens and add it as well. Toss the vegetables in 1/2 C olive oil and 1 Tbl salt.
Cut the bottoms off of the garlic bulbs (this is the part with the roots) and slightly break apart each bulb and place into a piece of aluminum foil Drizzle the garlic with olive oil and 1 tsp of salt. Pinch the foil almost closed and add it into the roasting pan. This way you can roast two things at once.
Place the pan in the oven and roast for 1 hour at 400 F.
I created a quick vegetable broth to use as a base for my soup, but you can easily use just packaged broth. I used leftover leek greens and onions skins and covered them in water in a medium sized stock pot. I covered the mixture and simmered it for about an hour, then removed the leeks and onions.
When the vegetables were finished roasting, I removed them from the pan in small batches to puree in the food processor. Take the garlic bulbs out of the foil and remove the cloves from the bulb and add it into the food processor to be blended in with the vegetables. You may need to use a little vegetable broth to help blend up the vegetables. Once pureed, add into the stock pot. If you didn’t make your own broth, just add it to the pot now.
Once all of the roasted vegetables are pureed and added to the broth, add 1 Tbl of olive oil, garlic powder, pumpkin pie spice, dry vermouth and cayenne pepper.
For serving, garnish with pumpkin oil and raw pumpkin seeds.