Roasted Root Vegetable Soup


- 1 sweet potato
- 1 yellow onion
- 1 c. carrots (1 large)
- 1 c. parsnips (1 large)
- 3 cloves garlic
- 2 tbsp. olive oil
- 4-6 cups vegetable or chicken stock
- Salt and pepper to taste


Preheat oven to 400°F. Peel and chop sweet potato and onion, chop carrot and parsnip, peel garlic cloves (leave whole). Toss in 2 tbsp. olive oil, and sprinkle salt and pepper. Place on sheet pan and bake for 30-40 minutes or until fork tender. Meanwhile, heat 4 cups stock in large pot. Add vegetables and use immersion blender to blend vegetables and stock. Add remaining stock slowly until desired consistently is reached. Garnish with crispy kale or parsley.