Yield: 8 portions

Ingredients:

Roasted Vegetables:
3 red bell peppers, seeded, large dice
5 large carrots, peeled, large dice
1 head celery spears, large dice
2 celery root, peeled, large dice
2 bulbs fennel, root removed, large dice
4 onions, large dice
2 bulbs garlic, separated into whole cloves
1 Tablespoon olive oil

Stock Ingredients:
Roasted vegetables
2 gallons water
5 large tomatoes, large dice
1 bunch parsley
2 star anise (optional)
1 Tablespoon black peppercorns

Diced Fresh Vegetables for Soup:
2 carrots, medium dice
4 spears celery, medium dice
1 celery root, medium dice
2 onions, medium dice
1 bulb fennel, medium dice

Method:

1. Roasted Vegetables: Place vegetables in a roasting pan and drizzle olive oil over the top of them. Bake in oven at approximately 350 degrees for 1-¼ hours, stirring every 20 minutes or so. While vegetables are roasting, prepare the garlic bulbs.
2. Roasted Garlic: Cut two additional garlic bulbs just under the root so all of the top of the cloves are showing. Roast these in the oven at 375 degrees making sure to turn occasionally for approximately one hour or until soft and tender.
3. Vegetable Stock: Add stock ingredients to a large stock pot. Bring to a boil. Turn down to a simmer and allow to cook for approximately one hour. Strain liquid and return liquid to stock pot. The strained vegetables can be discarded or eaten. These are very sweet and delicious.
4. Vegetable Soup: Add vegetables for soup to stock and simmer until the fresh vegetables are fully cooked through. Remove garlic cloves from bulb by popping them out one at a time. Mince garlic cloves into a chunky paste.
5. To Plate: Ladle some soup into a bowl, garnish with garlic paste quenelle and fresh cracked black pepper.

Nutritional Value Per Portion —
Calories: 214 Protein: 9.8g Carbohydrates: 48.2g Fat: 3.1g