Roasted Winter Vegetable Bread Soup

Roasted Winter Vegetable Bread Soup 1

I hope everyone’s New Year is off to a good start! Crossed-fingers that 2012 is really good, because — assuming the abrupt end to the Mayan calendar doesn’t mean what the doomsayers think it means — this year is extra long. It’s Leap Year, natch. (Which also means that there’s one extra day between me and my first paid holiday off from work. [Boo])

But I can use the extra day, truth be told. Because this year, I’m mounting a one-woman crusade to rid the world of the phrase, “I’m not a big fan of soup.”

Grrr, argh. Those words are like fingernails down a blackboard. I see this all over the interwebs: “I was going to try [insert name of magazine, famous chef, interesting blog]’s recipe, but I’m just not a big fan of soup.”  Gah! It’s just not possible to not like soup.

If you believe you’re not a fan of soup, then it simply means you haven’t found the right soup for you. I’m here to change that in 2012.

First, I want to introduce a new section I recently added to this web site: the Visual Soup Index. There you’ll find photos of every soup on (listed from most recent to oldest).

And I’ll be doing a soup a week in 2012, following the seasons as best I can.

Roasted Winter Vegetable Bread Soup 2

So first up this year is a soup that features my favorite winter veggies: leeks, carrots (both of which are still thriving in my garden), parsnips, and sweet potatoes — oven-roasted to bring out their inherent richness.

Throw in some super-healthy quinoa and kale, plus beautiful red lentils, top it with crusty bread and an egg, and you have a hearty, comforting meal in a bowl.

Roasted Winter Vegetable Bread Soup 3

And don’t say “But I…”!  No budeye’s this year, okay?  Soup. is. good.

Roasted Winter Vegetable Bread Soup

Prep Time: 10 minutes
Cook time: 1 hour

Yield: Serves 4

3 tablespoons olive oil, divided usage
1 medium leek, white and light green parts only
1 small sweet onion (such as Vidalia, Walla Walla, or Texas Sweet), peeled and quartered
1 stalk celery, cut into large chunks
2 medium carrots, cut into thick slices
1 medium parsnip, cut into thick slices
1 small sweet potato, scrubbed and cut into thick slices

1/4 cup white wine
2 tablespoons flour
4 cups vegetable stock
1 cup water
1 cup red lentils
1/3 cup red quinoa (or regular quinoa)
3 springs fresh thyme, leaves only
2 large leaves kale, thick stems removed, chopped
1 small head cabbage, outer leaves discarded (if damaged) cored, sliced
1 tablespoon flat-leaf parsley, coarsely chopped

1 loaf crusty whole grain bread, 1/2″ slices, toasted
1/2 cup finely shredded parmesano reggiano
4 eggs, poached or soft-boiled
Salt and freshly ground black pepper, to taste

1. Preheat oven to 425°F.

2. Toss the first six vegetables with 1 tablespoon olive oil and spread out on a lined baking sheet. Roast in the oven for about 30 minutes, or until the vegetables begin to brown slightly. Remove and set aside to cool slightly.

3. Warm remaining olive oil in a 4 to 5 quart stock pot or dutch oven over medium heat. When the vegetables are cool enough to handle, chop and transfer to the pot to reheat.

4. Stir in the white wine, and continue heating until most has cooked off. Coat the vegetables with the flour and stir well. Add the stock and water, and turn heat to medium-high. Bring to a light boil, then reduce heat back to medium.

5. Add the lentils, quinoa and thyme and cook for 10 minutes. Add the kale, cabbage and parsley and cook 10 minutes more. Taste for seasoning, and add salt and pepper as needed. Turn heat down to simmer until ready to serve.

6. Line 4 soup bowls with one slice of bread each. Cut the remaining slices into 4 smaller squares.

7. Ladle soup into the bowls. Place bread pieces over the surface of the soup in each of the bowls. Sprinkle cheese over the bread, and top each bowl with an egg. Serve immediately.

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  1. This looks beautiful! And so close in spirit to one I had just dogeared to make ( called Toast Soup. Yours looks much more well-rounded but I may not get out for those ingredients (no garden here in my City Apartment) before I am compelled to start! Best wishes for the new year, and good luck on the quest (no budeye’s here, ma’am)!

  2. Your mission will provide a great service to humanity. I have one of those “I’mnotafans” in my house. It is the cause of many spirited arguments. Fortunately, I usually win.

  3. You know, I don’t think I’ve ever heard anyone say they are not a fan of soup. Or perhaps I have, but my brain has blocked out the experience, just for the plain absurdity of it.

    I’ve never eaten a lentil, but this soup looks like the perfect way to begin. Hello, 2012! I’m looking forward to another year of laughing (and drooling) at your fun and yummy (fummy?) posts, ms. soupaddict :)

  4. If you need a cheerleader for your campaign, sign me up. I love soup! (Although I have to admit that cold soups don’t knock me out. Even in summer.)

  5. Personally, I love soups and enjoy making them, that’s what originally drew me to your blog! Your new visual index is great, makes finding a recipe so easy! Looking forward to your soup a week plans for 2012. Nummy! Would appreciate some summer soups (when we get there of course) other than gazpacho. :) I’ve concocted a couple tasty ones of my own but that’s not enough, lol! Have a fabulous year!

  6. I totally agree! How can anyone not like soup?! There are certain kinds of soup I don’t like, but I love soup 😀 And this looks fantastic! I cannot wait to try this. It sounds and looks perfect – I think I’ll love it. Especially with that egg on top. Yum!

  7. The egg thing is common in both Korean and South American cuisine. I recall having Steak Corellanos, it was seared meat with two fried eggs on top. Delicious!

    I could never eat fried eggs as a young adult. Now, they’re not so bad as a dip.

  8. Yum. I have leftover French bread that could definitely be jazzed up with this soup!

  9. hejohnson says:

    Cooked this for the first time tonight. Love the flavor of this soup! It will definitely get placed on my regular meal plan menu.

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