Roasted Winter Vegetable Bread Soup

Roasted Winter Vegetable Bread Soup

Roasted Winter Vegetable Bread Soup - the season's favorite vegetables are oven-roasted and combined with super-healthy quinoa, kale and red lentils (oh, and topped with crusty artisan bread and an egg) to create a satisfying winter soup.

Ingredients

  • 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
Read the whole recipe on SoupAddict.com