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ROASTED ROOT VEGETABLE SOUP INGREDIENTS Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine with Vitamix *Winter Spice Seasoning for a warm, filling meal.
120g (1 CUP) CARROTS, ROUGH CUT
METHOD
120g (1¼ CUP) TURNIP, ROUGH CUT (RUTABAGA, PARSNIPS, OR SIMILAR ROOT VEGETABLES CAN BE SUBSTITUTED)
Preheat oven to 220°C (425°F).
3 TABLESPOONS ONION, ROUGH CUT
Combine carrot, turnip, onion, celery, jalapeno, garlic, *Winter Spice Seasoning, and oil together in a mixing bowl and toss to coat.
135g (1 CUP) CELERY, ROUGH CUT
Spread out evenly on a foil lined sheet tray and bake 3040 minutes. Once roasted, reserve 1 cup and set aside. Place stock, remaining roasted vegetables, salt and pepper, ½ can of hominy, lime zest and juice into the Vitamix container and secure lid.
*1 TEASPOON WINTER SPICE SEASONING
1 GARLIC CLOVE, PEELED
2 TABLESPOONS OLIVE OIL ½ JALAPEÑO
Select Variable 1 or the Hot Soup program. ½ HOMINY
Start the machine, slowly increase to its highest speed, blend for 5 minutes 45 seconds or allow machine to complete programmed cycle.
2 TABLESPOONS LIME ZEST 2 TABLESPOONS LIME JUICE
Remove lid and add tomatoes, kale, coriander, remaining ½ can hominy and 1 cup roasted vegetables to the container. Secure the lid.
½ TEASPOON SALT ¼ TEASPOON GROUND BLACK PEPPER
Select Variable 1. 720ml (3 CUPS) VEGETABLE STOCK
Start the machine and blend for an additional 5 seconds to incorporate.
2 PLUM TOMATOES 70g (1 CUP) KALE
— Recipe: Vitamix NOTES: *FOR THE RECIPE FOR WINTER SPICE VISIT OUR WEBSITE VERVEMAGAZINE.CO.NZ
WE ARE GIVING AWAY A VITAMIX® ASCENT™ SERIES BLENDER. FOR MORE INFORMATION TURN TO OUR COMPETITION PAGE.
½ BUNCH FRESH CORIANDER LEAVES 1 475ml CAN OF (1X 16oz CAN OF) GARBANZO BEANS, DIVIDED
