Roasted Root Vegetable Soup
View our recipe for Roasted Root Vegetable Soup made with farm-fresh Cal-Organic vegetables.
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Cooking tools:
- Dutch oven
- Pot
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Toaster
Ingredients
- 1 large turnip
- 1 large rutabaga
- 1, 12-ounce bag Cal-Organic Rainbow Carrot Chips
- 1 1/2 pounds Cal-Organic Gold Potatoes
- 4 Cal-Organic Green Onions
- 3 stalks celery
- 2 large or 3 small parsnips
- 2 tbsp. extra virgin olive oil, for drizzling
- 1 tbsp. finely minced rosemary
- 2 cloves garlic, minced or finely grated
- 8 cups organic vegetable stock, low sodium
- 1, 14.5 oz. can diced tomatoes
- 3 bay leaves
- Salt
- pepper
- Vegan pesto or herb oil, for drizzling
- Rustic country bread, toasted for dipping
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