Roasted Root Vegetable Soup Recipe | Vitamix International

Ingredients

• 2 180 g medium carrots, cut into 1" chunks
• 1 120 g medium turnip, or parsnip, rutabaga, cut into 1" chunks
• 1 110 g small yellow onion, peeled, cut into 1" chunks
• 1 70 g celery stalk, cut into 1" chunks
• ½ 10 g jalapeño, stemmed
• 2 cloves garlic, peeled
• 1 5 g fresh ginger root, ¼" slice
• ½ teaspoon kosher salt, optional
• ¼ teaspoon ground black pepper, optional
• 2 Tablespoons 30 ml extra virgin olive oil, optional
• 3 cups 720 ml vegetable stock
• 2 120 g roma tomatoes, halved
• 3 cups 50 g kale, stemmed, roughly chopped
• ½ 10 g fresh cilantro leaves, leaves only
• 1 (16oz.) can 225 g chickpeas, drained, rinsed, divided use