A hearty, vegetarian soup recipe.
Preheat the oven to 375 degrees.
Chop the cauliflower florets and peel and chop the rutabega.
Toss cauliflower and rutabega with 1 Tablespoon olive oil oil and season with black pepper and salt. Bake for 25 minutes. {Note: I needed to use two pans due to the volume of vegetables that needed roasting}.
While the vegetables are roasting, chop the onion, shallot, garlic, celery, and carrots.
Heat 1 Tablespoon olive oil in a dutch oven or large soup pot over low heat. Saute the onion, shallot, and garlic for ~3 minutes.
Add chopped celery and carrots and saute for an additional ~10 minutes.
Add the broth. When the vegetables are done roasting, carefully pour them into the dutch oven and bring the soup to a boil.
Turn down the heat and simmer for 30 minutes, covered.
Let the soup cool for 5 minutes before blending with an immersion blender {make sure the vegetables are soft enough - if not, continue simmering for an extra 10 minutes}.
Optional: After the soup is pureed, stir in the grated cheese until smooth.