Roasted Root Vegetable Soup with Garlic and Pesto

 Makes: 10 cups or 8 servings, 1-1/4 cups each
Prep Time: 20 min
Cook Time: 30 min.

  • 1 pound golden beets, trimmed, peeled and medium diced
  • 1 pound carrots, medium diced
  • 1 pound parsnips, medium diced
  • 1 celery root (about 12 ounces), trimmed, peeled and medium diced
  • 8 ounces peeled shallots, cut in half
  • 2 ounces peeled whole garlic cloves
  • 1/2 cup olive oil, divided
  • 1 teaspoon salt
  • 1/4 teaspoon each ground black pepper and ground allspice
  • 1/4 teaspoon ground cloves
  • 7 cups water or vegetable stock
  • 3/4 cup ARMANINO™ Basil Pesto
  1. Toss vegetables, shallots and garlic with 1/3 cup oil and seasonings until well coated. Arrange in an even layer on sheet pan.Bake in 400°F convection oven 30 to 40 min. or until very tender. 
  1. Puree roasted vegetables with water, in batches, in blender until smooth, adding additional water to achieve desired consistency.
  1. Mix pesto and remaining olive oil. Drizzle on top of soup just before serving. Garnish with parsnip chips, if desired (see note below).
Chef’s Tips:
  • To prepare parsnip chips: Use vegetable peeler to shave long strips from 2 peeled parsnips. Shallow fry in hot vegetable oil 1 to 2 min. or until golden brown. Season with salt.
  • Enjoy a comforting bowl of this vegetarian soup, which is high in fiber, potassium, and Vitamins A and C.
Roasted Root Vegetable Soup
Roasted Root Vegetable Soup Nutrition Facts