Preheat oven to 400 and get to choppin’!
three medium onions, quartered
8-10 cloves of garlic, peeled
5 stalks of celery, de-stringed and sliced into one-inch lengths
5 carrots, sliced into one-inch lengths
one turnip, peeled and chopped into chunks
three medium tomatoes. quartered
two bell peppers, seeded and quartered
2 apples, peeled, cored and quartered
1 Tsp. fresh thyme, 1 tsp. or handful of sprigs
1 cup sun-dried tomatoes
1 oz. of dried mushrooms (porcini, morel, shiitake, etc.)
glug of olive oil
toss everything but the sun-dried tomatoes and mushrooms with the olive oil to coat in one or two lasagna pans
roast for 1 one hour at 400 degrees
Pull out the thyme sprigs, if you used ‘em. Add all the veggies to giant pot and pour in water to cover. Simmer for an hour with cup of sundried tomatoes and 1 oz. of dried mushrooms (these are totally optional).
After an hour, take off heat and let cool a bit. You could strain the vegetables out of the broth at this point and just freeze it in plastic containers as vegetable stock, if you wanted. It’s the best vegetable stock I’ve ever tasted, hands down! Don’t salt it, however, until you are ready to it - so you can use it to cook beans and other things that toughen in the presence of salt.
½ tsp. salt
½ tsp. curry powder
½ to ¾ cup cashew butter
Puree the vegetables and stock in batches, watching the consistency. You might want to pour off some of the liquid, if the puree is looking too thin.
Add the pureed vegetables back into the soup pot and keep on low heat. Add a teaspoon of salt by degrees, tasting as you go. Similarly, add a teaspoon of curry powder. Stir in ½ to ¾ cup cashew butter. This will add a sweetness, nuttiness and richness to the soup.
ps: this is the first recipe I've ever written! I started, however, with Didi Emmons' soup stock recipe in "Vegetarian Planet" and tinkered from there.