Roasted Root Vegetable Soup

2 large carrots roll cut
2 small zucchini
½ leak
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided below 🙂 )

Directions:

Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…

Magic Mineral Broth by Rebecca Katz

SERVINGS: 6 Quart(s)

• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, quartered
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, cut into thirds
• 4 unpeeled red potatoes, quartered
• 2 unpeeled Japanese or regular sweet potatoes, quartered
• 1 unpeeled garnet yam, quartered
• 5 unpeeled cloves garlic, halved
• ½ bunch fresh flat-leaf parsley
• 1 (8-inch) strip kombu
• 12 black peppercorns
  

Directions:

Rinse all of the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Add the water, cover and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Strain the broth through a large, coarse-mesh sieve (use a heatresistant container underneath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.