Roasted Vegetable Soup

Happy New Year!

This year, the Fun Food Feed will be sharing our most loved whole-plant recipes, we’ve developed over the years.  Each month, we will publish a favorite recipe.


January’s featured recipe is for Roasted Vegetable Soup.

Every weekend, farmers market is brimming with the freshest seasonal vegetables.  Each trip yields a different collection of ingredients for this soup, which I enjoy every day.

Back in the kitchen, these vegetables are cut into bite sized pieces, generously coated in white miso paste and paprika, and roasted at until caramelized.  The drier, leafy vegetables, like leeks, kale and cabbage, are added with the roasted vegetables to a large heavy-bottomed pot, covered with water, and brought to a bubble.  I always look forward to helping myself to some of the caramelized roasted vegetables, before adding them to the pot.  There is a divine chemistry at work between the flavorful juices of the vegetables and miso as they roast.  At the very end, I often add a jar of my favorite tomato sauce, and berbere or curry powder.  After heating up a bowl, optional garnishes include fresh herbs, green onions, shredded cabbage and cherry tomatoes.


Roasted Vegetable Soup

Preparation Time: 60 minutes
Yield:  ~16 servings (8 quarts total)


Cutting board
Chef’s knife
Hotel pan or baking sheet
Large, heavy-bottomed pot

Choose Ingredients:


  1. Cut vegetables into bite sized pieces.
  2. On baking sheet, coat moister vegetables, (like onions, garlic, zucchini, mushrooms, carrots and peppers,) with white or chickpea miso paste and favorite spices with hands, and spread in even layer.
  3. Roast at 400F, periodically turning vegetables, until caramelized and softened.
  4. Place drier and leafier vegetables, (like kale, cabbage and leeks) in large heavy-bottomed pot.  Add roasted vegetables and water.
  5. Bring just to a boil, and gently simmer if needed, until vegetables are tender.
  6. Refrigerate in pot or masons jars for up to a week.

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